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Cheese Carrots

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  Plain gelatin 1⁄2 Teaspoon
  Cold water 1 Tablespoon
  Pimiento cheese spread 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1 Dash
  Grated carrots 1⁄2 Cup (8 tbs) (Freshly Grated)
  Parsley 2 Ounce

Soften gelatin in cold water for 5 minutes.
Melt over hot water.
Cool slightly.
Blend with the pimiento cheese, salt and Worcestershire sauce.
Chill just enough to stiffen slightly.
Divide into 1/2 teaspoonful portions.
Roll each portion of cheese into a cone shape, then roll in the grated carrots until generously coated with carrot.
Place on a waxed paper and chill until firm.
Stick a small sprig of parsley in the end of each.
Makes about 20.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 230 Calories from Fat 133

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 3.7 g18.6%

Trans Fat 0 g

Cholesterol 27.3 mg9.1%

Sodium 1661.2 mg69.2%

Total Carbohydrates 16 g5.2%

Dietary Fiber 3.3 g13.1%

Sugars 4.4 g

Protein 10 g19.6%

Vitamin A 102.8% Vitamin C 129.4%

Calcium 22.7% Iron 19.8%

*Based on a 2000 Calorie diet


Cheese Carrots Recipe