Directions:
- Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
- In a food processor or blender, combine the cream cheese and honey until smooth.
- Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
- Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
- Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
- Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
- Smooth on the remaining 8 ounces of cream cheese.
- Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
- When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
- Unwrap it carefully, and garnish the top with the almonds or edible flowers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.16 Kcal (2090 kJ) | ||
| Calories from fat | 277.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.84g | 47% | |
|---|---|---|---|
| Cholesterol | 99.79mg | 33% | |
| Sodium | 292.1mg | 12% | |
| Potassium | 125.19mg | 3% | |
| Total Carbs | 52.28g | 17% | |
| Sugars | 46.01g | 184% | |
| Protein | 5.44g | 11% | |
| Calcium | 88.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 310.14 Kcal (1298 kJ) | ||
| Calories from fat | 172.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.16g | 47% | |
|---|---|---|---|
| Cholesterol | 62mg | 33% | |
| Sodium | 181.49mg | 12% | |
| Potassium | 77.78mg | 3% | |
| Total Carbs | 32.48g | 17% | |
| Sugars | 28.59g | 184% | |
| Protein | 3.38g | 11% | |
| Calcium | 55.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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