Artichoke and Sun-Dried Tomato Cheesecakes Recipe

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Artichoke and Sun-Dried Tomato Cheesecakes

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Nutrition

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Total time

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Ingredients:

Serving

1 (9.5 oz) package pepperidge farm puff pastry shells
1 (3 oz) package cream cheese, softened
1 egg yolk
2 tbsp grated parmesan cheese
1/3 cup finely chopped artichoke heart
1 tbsp minced sun-dried tomatoes
1 tbsp minced parsley
cracked black pepper to taste

Directions:

Bake, cool and remove the 'tops' of the pastry shells according to the package directions. Reduce the oven temperature to 350 degrees F.
Stir the remaining ingredients in a medium bowl.
Spoon 1 teaspoon of the artichoke mixture into each pastry shell. Place the filled shells onto a baking sheet. Bake for 5 minutes or until the filling is hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	16.2 Kcal (68 kJ)
Calories from fat	10.3 Kcal
		% Daily Value*
Total Fat	1.14g	2%
Cholesterol	8.49mg	3%
Sodium	16.03mg	1%
Potassium	20.95mg	0%
Total Carbs	0.91g	0%
Sugars	0.13g	1%
Dietary Fiber	0.18g	1%
Protein	0.64g	1%
Vitamin C	0.6mg	1%
Iron	0.1mg	0%
Calcium	8.8mg	1%

Amount Per 100 g
Calories	198.41 Kcal (831 kJ)
Calories from fat	126.15 Kcal
		% Daily Value*
Total Fat	14.02g	2%
Cholesterol	103.93mg	3%
Sodium	196.36mg	1%
Potassium	256.64mg	0%
Total Carbs	11.11g	0%
Sugars	1.56g	1%
Dietary Fiber	2.26g	1%
Protein	7.87g	1%
Vitamin C	7.2mg	1%
Iron	0.8mg	0%
Calcium	107.8mg	1%

* 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.

Tastes

salty
savory
bitter
sweet

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