Baked Brie with Nut Crust
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Baked Brie with Nut Crust
YIELD Makes 8 servings
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INGREDIENTS
| 1/3 | cup pecans |
| 1/3 | cup almonds |
| 1/3 | cup walnuts |
| 1 | egg |
| 1 | tablespoon heavy cream |
| 1 | wheel (8 ounces) Brie cheese |
| 2 | tablespoons sugar-free raspberry jam |
PREPARATION:
- Preheat oven to 350°F. Place nuts in food processor fitted with steel blade; pulse to finely chop. Do not overprocess. Transfer chopped nuts to shallow dish or pie plate.
- Combine egg and cream in another shallow dish; whisk until well blended.
- Dip Brie (rind on) into egg mixture; then into nut mixture, turning to coat. Press nuts to adhere.
- Transfer Brie to baking sheet; spread jam over top. Bake 15 minutes or until cheese is warm and soft.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
| Serving Size: | 1/8 of total recipe |
| Fiber | 1 g |
| Carbohydrate | 4 g |
| Cholesterol | 57 mg |
| Saturated Fat | 6 g |
| Total Fat | 18 g |
| Calories from Fat | 76 % |
| Calories | 211 |
| Protein | 9 g |
| Sodium | 185 mg |
DIETARY EXCHANGE:
| Fat | 3 |
| Meat | 1 |
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