Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Nuts | not in our table | 0 |
| Cake | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 ounces light cream cheese, softened (3/4 of an 8-ounce package)
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon honey
- 1/3 cup chopped toasted nuts
- 1 prepared pound cake loaf (10 3/4 to 12 ounces), thawed if frozen
- 2 pint baskets California strawberries, washed and stemmed
- 1/2 cup whipping cream, whipped and sweetened to taste
- Mint sprigs, for garnish
- =
Directions
In bowl beat cheese, concentrate and honey to blend; mix in nuts. Cut cake into 12 equal slices. Slice 1 basket of the strawberries. Spread 4 slices of cake, on one side, with some of the cheese mixture. Top with half of the strawberry slices, dividing equally. Spread 4 more slices cake, on both sides, with more cheese mixture; place on first 4 cake slices. Cover with remaining sliced strawberries. Spread remaining cake slices, on one side, with remaining cheese mixture; place cheese-sides down on sandwiches. Cut diagonally into halves; skewer each with a sandwich pick. Serve with remaining strawberries, halved. Dollop with whipped cream; garnish with mint sprigs. Makes 4 servings