Cheesy Muffins with Vegetables and Mustard
Healthy snack idea: Beet spread with labaneh and lemon zestPut these aromatic ingredients together and you’ve got magic! The sour and creamy labaneh brings out the best in this tasty root vegetable.
250 grams Tnuva’s Low-Fat Labaneh Cheese
Coarse ground black pepper to taste
Lemon zest from half a lemon
Prep time: 50 min. (45 min. boiling the beets)
1. Cook the beets for 45 min. in boiling water until they soften (or you can bake the beets for about an hour at 190 degrees Celsius). Set aside to cool.
2. Puree the beets in a blender until the texture is nearly smooth
3. Add about half of the Labaneh and blend until smooth. Taste, then decide how much more labaneh you’d like to add (it depends on the beets – if the beets are intensely flavorful and aromatic, you can add the entire quantity of labaneh. If the beets are mildly flavored, it’s best not to overpower them with labaneh).
4. Season with pepper and lemon zest.
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