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Dried Fruit and Cream Cheese Roulade

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Dried Fruit and Cream Cheese Roulade
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 10
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An impressive cheese roll is easy to make when you use cream cheese, dried fruit and goat cheese. The nutty coating is a nice complement.
Updated Mar 19, 2010

Ingredients

  • 1 package (8 ounces) cream cheese
  • 1 tablespoon red currant or apple jelly
  • 1/4 cup chopped dried calimyrna figs
  • 1/4 cup chopped dried apricots
  • 2 ounces crumbled chèvre (goat) cheese
  • 1/4 cup chopped walnuts
  • 1 tablespoon chopped fresh chives
  • 40 assorted crackers

Steps

  • 1
    Place cream cheese between 2 sheets of plastic wrap. Roll into 9x6-inch rectangle with rolling pin. Remove top sheet of wrap. Carefully spread jelly over cream cheese. Sprinkle with figs and apricots to within 1/2 inch of edges. Sprinkle with cheese.
  • 2
    Using bottom sheet of wrap to help lift and starting at a long side, carefully roll up cheese mixture into a log. Carefully press walnuts into outside of log, rolling slightly to cover all sides. Wrap tightly in plastic wrap. Refrigerate at least 2 hours to set.
  • 3
    To serve, place roulade on serving plate. Sprinkle with chives. Serve with crackers.

Tips from the Betty Crocker Kitchens

  • tip 1
    Roll cream cheese (between 2 sheets of plastic wrap) into 9x6-inch rectangle with rolling pin. Using bottom sheet of wrap to help lift, carefully roll up cheese mixture into a log.

Nutrition

170 Calories, 11g Total Fat, 4g Protein, 14g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
100
Total Fat
11g
Saturated Fat
5g
Cholesterol
20mg
Sodium
160mg
Total Carbohydrate
14g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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