Tiny Olive Cakes Dated 1972 Recipe

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Tiny Olive Cakes Dated 1972
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Ingredients:

Directions:

  1. Blend all ingredients except olives in work bowl of food processor and process until smooth.
  2. Spray mini muffin pan with vegetable oil spray then drop 1 teaspoon batter into each cup.
  3. Make filling by sautéing onion, garlic and mushrooms in oil until tender.
  4. Add salt and pepper then add remaining ingredients cooking for 4 minutes more.
  5. Set off fire to cool then when cool add 1 teaspoon filling and top with an olive.
  6. Cover with 1 teaspoon batter then bake at 450 for 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 218.23 Kcal (914 kJ)
Calories from fat 136.03 Kcal
% Daily Value*
Total Fat 15.11g 23%
Cholesterol 63.98mg 21%
Sodium 404.29mg 17%
Potassium 200.89mg 4%
Total Carbs 15.76g 5%
Sugars 2.8g 11%
Dietary Fiber 1.39g 6%
Protein 5.55g 11%
Vitamin C 2.5mg 4%
Iron 0.6mg 3%
Calcium 92.8mg 9%
Amount Per 100 g
Calories 171.15 Kcal (717 kJ)
Calories from fat 106.69 Kcal
% Daily Value*
Total Fat 11.85g 23%
Cholesterol 50.18mg 21%
Sodium 317.08mg 17%
Potassium 157.55mg 4%
Total Carbs 12.36g 5%
Sugars 2.19g 11%
Dietary Fiber 1.09g 6%
Protein 4.35g 11%
Vitamin C 2mg 4%
Iron 0.5mg 3%
Calcium 72.8mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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