Raisin Toast with Cheddar Cheese

Raisin Toast with Cheddar Cheese
Raisin Toast with Cheddar Cheese
Recipe Items:
PE Whole Wheat Bread (PE#21764)
butter (soft)
Pureed Cottage Cheese
Puree Stewed Prunes
5 Portions
600 gm (21 oz)
50 ml (10 Tbsp)
400 ml (13.5 fl oz)
50 ml (2 fl oz)
1 Portion
2 x #16 Scoop (60 gm)
2 tsp (10 ml)
#12 Scoop (80ml)
2 teaspoon (10 ml)
1 cm chub slice = approx. 40gm,
1” chub slice- approx. 100gm
Nutritional analysis presented contains only these ingredients
Nutrition Facts
Valeur nutritive
1. Thaw frozen products in
refrigerator for a maximum
48 hrs.
Per 1 each (204g) / par 1 each (204g)
Amount
Teneur
Hot Service - Heat Puree
Essentials food to a minimum
temperature of 71°C or 160°F
% Daily Value
% valeur quotidienne
Calories / Calories 290
Apply non-stick cooking spray to
a ringed mold for the pureed bread.
Mix 2 x #16 Scoop (60 gm) of PE
Whole Wheat Bread and 2 tsp
(10 ml) puree stewed prunes.
Place 2 x #16 Scoop (120 gm) of
PE Whole Wheat Bread mix
inside the ringed mold on a plate.
Fat / Lipides 15g
Saturated / satures 6g
+ Trans / trans 0g
Cholesterol / Cholesterol 15mg
Sodium / Sodium 680mg
Carbohydrate / Glucides 30g
Fibre / Fibres 5g
Sugars / Sucres 11g
Protein / Proteines 14g
23%
29%
28%
10%
20%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
0%
8%
10%
Serve with 2 tsp (10 ml) butter on the top - spread evenly
(alternate serve butter on the side).
Remove the mold.
Garnish bread with pureed jelly drop.
3. Serve with #12 Scoop (80ml) pureed cottage cheese in
a side dish.
Garnish pureed cottage cheese with light dusting of cinnamon.
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