Apricot & Almond Cream Cheese Pots
Ingredients:
- 200g Soft Cape Apricot and Almond Cream Cheese
- 100ml sour cream
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tsp grated lemon rind
- 1/2 tsp vanilla
- 3 large eggs
- Almond bread
Method:
Preheat oven to 160c. Combine softened South Cape Apricot and Almond Cream Cheese, sour cream, sugar, lemon juice, grated lemon rind and vanilla at medium speed in an electric mixer until well blended. Add the eggs, one at a time, mixing well after each addition. Pour into small ovenproof ramekins. Bake for 20 minutes, or until puffed and just set. Serve with almond bread.
Serves 4.
