6 Serves
15 Mins
Preheat your oven to 230°C.
Using a sharp knife, carefully remove the top rind of the Alouette Baby Brie, leaving a 3-inch rim around the circumference of the cheese.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
190 mg / 4,700 mgSodium
210 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
24 g / 50 gSaturated Fat
2 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
In a small bowl, combine the Cran-Fruit, brown sugar, vanilla extract, and ground nutmeg.
Spread the cranberry mixture over the top of the cheese and sprinkle with the chopped pecans.
Place the cheese in an ovenproof dish and bake for 4 to 5 minutes until soft and warm. Serve immediately with crackers or fresh apple slices.
25
g95
g20
g
Yemeni
