Cheese on 'toast'
A light cream-cheese 'bread' base topped with a pesto cheese sauce and grilled.
Lunch · serves 1 · one portion as published (two small rounds)
Draft
Based on Canadian Nutrient File and USDA averages; your brand may differ.
Not checked by both parents yet, so it cannot be logged. You can still read it and cook it.
Not checked by either parent yet.
Foods not checked yet: Butter, unsalted, Cheddar cheese, medium, Cornstarch (cornflour), Cream cheese, full fat, block, Egg white, raw, Egg yolk, raw, Mayonnaise, Olive oil, Pesto (refrigerated).
Not checked by either parent yet.
Foods not checked yet: Butter, unsalted, Cheddar cheese, medium, Cornstarch (cornflour), Cream cheese, full fat, block, Egg white, raw, Egg yolk, raw, Mayonnaise, Olive oil, Pesto (refrigerated).
Carbs per serving
Total carbohydrate4.6 g
−Fibrenot subtracted under this rule (not counted for 1 ingredient with no value in the source)0.1 g
−Sugar alcoholsnot subtracted under this rule; none reported by these sources–
=Net carbs4.6 g
The fibre-subtracted figure isn't shown: line 3 (cream-cheese) has no fibre value in its source.
Counting rule: Interim, total carbsNothing is subtracted until the dietitian tells us what to subtract. Counting total carbs never undercounts.
Egg white, raw10 g“10g Eggs, chicken, white, raw”
Egg yolk, raw10 g“10g Eggs, chicken, yolk, raw”
Cream cheese, full fat, block16 g“16g Philadelphia Soft Cheese Full Fat”Philadelphia full-fat mapped to full-fat cream cheese.
Pesto (refrigerated)2 g“2g Pesto, green”Green pesto mapped to refrigerated pesto (the higher carb of the two records).
Butter, unsalted13 g“13g Butter”
Cornstarch (cornflour)3 g“3g Cornflour”UK cornflour is cornstarch.
Olive oil7 g“7g Olive oil”
Mayonnaise6 g“6g Mayonnaise Hellmanns”Hellmann's mapped to regular mayonnaise.
Cheddar cheese, medium11 g“11g Cheese Mature Cheddar”UK mature cheddar mapped to medium cheddar.
- Heat the oven to 300 to 325 °F (150 to 160 °C).
- Mix the cream cheese with the egg yolk.
- Whisk the egg white with a pinch of cream of tartar until stiff and fold in the cheese mixture.
- Grease parchment with a little of the oil and shape the mix into two rounds about 7 to 8 cm across. Bake 15 minutes.
- Grate the cheddar. Melt the butter, stir in the cornstarch, then the cheddar, mayonnaise, the rest of the oil and the pesto.
- Spread over the bases, brown under a hot grill and cool 2 minutes before eating.
A pinch of cream of tartar is not counted.
| Fat | 34.8 g |
| Protein | 6.5 g |
| Energy | 356 kcal |
| Sugars | – |
No fat, protein or energy targets are set yet (the dietitian decides).
Recipe from Matthew's Friends: PARKERS CHEESE ON TOAST. Steps are in our own words; the app calculates the numbers from the grams and ignores the source's own figures.