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carrot and cream cheese puree

Author: Dereck (Caregiver)

 

INGREDIENTS:**
 g Carrots, old, raw
 g KetoCal 3:1 Powder
 g Cheese, cream, Philadelphia
 g Butter, unsalted

Directions:


1 peel the carrots and cut into slices 
2 boil in water until tender or steam until soft and cook though
3 mash the carrots or use a processor to blend
4 mix in the cream cheese, butter and ketocal powder
5 once cool you can freeze in ice cube trays or sandwich bags and freeze until needed

Nutrition Information (for entire recipe):

Carbohydrate: 4.21
Calories: 219
Fat: 21.02
Protein: 2.79
Ratio: 3:1


Tags:

KetoCal 3:1 Powder3:1 ratioSavoryMain MealWeaningPuree  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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