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Add a photoRaciónes: 12
Ingredientes
- 12 1/2 lb COTTAGE CHEESE 5 LB
- 2 can APRICOTS #10
- 4 lb LETTUCE FRESH
- 1 Tbsp. PAPRIKA Grnd
Direcciones
- 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.
- 2. DRAIN CANNED APRICOTS.
- 3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in 2 APRICOT HALVES, HOLLOW SIDE UP ON EACH LETTUCE LEAF.
- 4. PLACE 1/4 C. (1-NO. 16 SCOOP) COTTAGE CHEESE ON APRICOTS.
- 5. GARNISH WITH PAPRIKA. COVER; Chill Till READY TO SERVE.
- NOTE:
- 1. IN STEP 1, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- NOTE:
- 2. IN STEP 5, (1 LB 1 Ounce 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
- SERVING SIZE: 2 TB COTTA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 670g | |
| Recipe makes 12 servings | |
| Calories 521 | |
| Calories from Fat 182 | 35% |
| Total Fat 20.69g | 26% |
| Saturated Fat 8.14g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1753mg | 73% |
| Potassium 857mg | 24% |
| Total Carbs 28.43g | 8% |
| Dietary Fiber 2.5g | 8% |
| Sugars 21.44g | 14% |
| Protein 54.71g | 88% |
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