Cheese and pine nut bake

Cream cheese and mozzarella melted with pine nuts, baked thin and chilled, then cut into pieces.

Snack · serves 4 · a quarter of the tray (our split: the source says to weigh it and divide)

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: Cream cheese, full fat, block, Mozzarella, fresh (moist), Pine nuts.

Carbs per serving

Total carbohydrate3.0 g

−Fibrenot subtracted under this rule (not counted for 1 ingredient with no value in the source)0.6 g

−Sugar alcoholsnot subtracted under this rule; none reported by these sources–

=Net carbs3.0 g

The fibre-subtracted figure isn't shown: line 1 (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.

Ingredients for 4 servings

Cream cheese, full fat, block30 g“30g Full fat soft cheese - PHILADELPHIA”Philadelphia full-fat soft cheese mapped to full-fat cream cheese.

Pine nuts65 g“65g Pine nuts – kernel only”

Mozzarella, fresh (moist)80 g“80g Mozzarella cheese - fresh”Fresh mozzarella mapped to the Canadian Nutrient File's moist mozzarella (48% water).

Steps

Heat the oven to 375 °F (190 °C).
Melt the two cheeses together in the microwave for about a minute, stir in the pine nuts and spread thinly on a lined tray.
Bake about 10 minutes, until the edges just brown.
Cool, then chill at least an hour.
Cut into 4 equal pieces (weigh them to make them even).

Per serving, shown not judged

Fat	18.6 g
Protein	7.0 g
Energy	199 kcal
Sugars	–

No fat, protein or energy targets are set yet (the dietitian decides).

Recipe from Matthew's Friends: PHILLY PINE NUT ELLA. Steps are in our own words; the app calculates the numbers from the grams and ignores the source's own figures.

Start cooking Card for the dietitian