Preparation, Nutrition and Ingredients
| Brie with Raspberry En Croute |
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Nutritional Information:
| Serving Size 1 piece |
# of Serving 8 |
| Total Calories 90 |
Calories from Fat 50 |
| Total Fat 6g |
Saturated Fat 2g |
| Trans Fat 0g |
Cholesterol 10mg |
| Sodium 80mg |
Total Carbohydrate 7g |
| Fiber 0g |
Sugars 2g |
| Protein 2g |
Vitamin A 0% |
| Vitamin C 0% |
Calcium 0% |
| Iron 0% |
Ingredients:
FILLING:DOUBLE CREAM BRIE CHEESE (PASTEURIZED MILK AND CREAM, BACTERIAL CULTURES, SALT MAY CONTAIN SKIMMED MILK POWDER, MICROBIAL ENZYMES, CALCIUM CHLORIDE, NATURAL COLOR, P.CANDIDUM), RASPBERRY FILLING (SUGAR, RED RASPBERRY PUREE, CORN SYRUP, WATER, FOOD STARCH-MODIFIED, CONTAINS 2% OR LESS OF CITRIC ACID, GELLAN GUM, POTASSIUM SORBATE [PRESERVATIVE], RED 40 & BLUE 1), BREAD CRUMBS (BLEACH WHEAT FLOUR, DEXTROSE, YEAST, SALT).PUFF PASTRY(ENRICHED FLOUR [FLOUR MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], PARTIALLY HYDROGENATED VEGETABLE OIL [SOYBEAN, COTTONSEED], WATER, SALT MONOCALCIUM PHOSPHATE, ARTIFICIAL COLOR). LIQUID EGGS (WHOLE EGGS, CITRIC ACID [TO PRESERVE COLOR], 0.15% WATER ADDED AS CARRIER FOR CITRIC ACID, CITRIC ACID ADDED TO PRESERVE COLOR), FOR BRUSHING. FLOUR (ENRICHED, BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), FOR DUSTING.
Additional Info:
Cooking Instructions:
Cook before eating. Appliances may vary, adjust accordingly. Prepare from FROZEN state only. Promptly refrigerate any unused heated portion.
Conventional Oven:
1. Place oven rack in center position.
2. Preheat oven to 375°F.
3. Bake appetizer on a parchment paper (for best result) lined baking sheet.
4. Bake appetizer for 7 to 10 minutes or until pastry is golden brown.
5. CAREFULLY remove from oven and let cool for 1 to 2 minutes before serving.
CAREFUL- Product is hot!
Allergens:
Wheat, Milk, Eggs, Soy Products
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