YIELD Makes 8 servings
|1||tablespoon heavy cream|
|1||wheel (8 ounces) Brie cheese|
|2||tablespoons sugar-free raspberry jam|
- 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.
|Serving Size:||1/8 of total recipe|
|Saturated Fat||6 g|
|Total Fat||18 g|
|Calories from Fat||76 %|
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