Cream Cheese and Chutney Roulade

Photo: Kate Sears

Yield: Serves 8
Total:
Cost per Serving: $.59
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 9 Hours
Total: 9 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 12g
  • Saturated fat: 7g
  • Protein: 3g
  • Carbohydrate: 9g
  • Fiber: 0.0g
  • Cholesterol: 31mg
  • Sodium: 276mg

Ingredients

  • 8 ounces cream cheese, chilled
  • 1/4 cup mango chutney, large pieces minced
  • 1/4 cup thinly sliced scallions
  • 1/3 cup raw hulled pumpkin seeds
  • Pinch of salt

Preparation

  1. 1. Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6-inch rectangle. Place in refrigerator for 1 hour.
  2. 2. Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides. Scatter scallions on top.
  3. 3. Using plastic wrap, roll up cream cheese into a log, with plain border at end. Cover tightly with plastic and chill for at least 8 hours or up to 2 days.
  4. 4. Place a small skillet over medium heat to warm. Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes. Immediately transfer seeds to a bowl to cool. When cool, roughly chop.
  5. 5. When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside. Serve with crackers, if desired.
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