Mrs. Foodrite Cheese Blend (1 kg)

Product Ingredients:

Refined Soybean oil, Water, Sugar, Milk Solids, Cheese Powder (2.2%),Iodized Salt, Acidity Regulator (260,330),Thickener (415), Antioxidant (319), Sequestrant (385), Preservative(202, 211), Garlic Powder, Onion Powder

CONTAINS PERMITTED CLASS II PRESERVATIVES (202,211)

Nutritional Information*:
Serving Size: 15 g

Nutritional Content	Value Per Serve	Per Serve Percentage Contribution to RDA**	Value Per 100 g
Energy (kcal)	66.50	3.33%	443.35
Protein (g)	0.21		1.41
Fat (g)	6.47	9.65%	43.11
Carbohydrate (g)	1.86		12.43
Sugar	0.50		3.33
Saturated Fat (g)	1.06	4.83%	7.08
Monounsaturated Fat (g)	2.14		14.25
Polyunsaturated F (g)	3.27		21.77
Trans Fat (g)	0.00	0.00%	0
Added Sugar (g)	3.20	6.41%	21.35
Sodium (mg)	360.45	18.02%	2402.99

*Approximate Value

** Per Serve percentage contribution to Recommended Dietary Allowance (RDA) calculated on the basis of 2000 kcal energy for average adult per day.

Best Before:

Pouch Packing

BEST BEFORE FOUR MONTHS FROM MANUFACTURE

Storage Instructions:

STORE IN A COOL AND DRY PLACE.

Refrigerate after opening and consume within one month.do not freeze

Do not use if the pouch is swollen/leaking/puffed

Usage Instructions:
Cheesy Mushroom Bruchetta
Ingredients
2 tsp oil, 300g button mushrooms ( sliced), Freshly ground black pepper,
4 tbsp food rite cheese blend, 2 tbsp milk,4 slices of french baguette (1 cm thick slices cut diagonally),
1 tsp chopped thyme, 1 tsp chopped parsley, 1 tsp chopped garlic, 2 tbsp butter for toasting bread.
300 gms buttons mushrooms sliced
a pinch fresh ground black pepper
4 tablespoons Mrs. Foodrite cheese blend
2 tablespoon milk
4 slices of french bougette( 1 cm thick, cut diagonally)
1/2 teaspoon chopped thyme
1 tsp chopped parsley
1 teaspoon chopped garlic
2 tablespoon butter for toasting the breads

Instructions

Heat the oil in a non-stick pan, Add garlic and sauté for minute. Now add thyme & mushrooms and cook for 5 minutes on high heat.

Reduce the heat slightly &add Food rite cheese blend and milk, Season with salt n pepper and cook for few minutes or until the liquid is reduced and thick and creamy& mushrooms are coated in thick sauce, use milk if mixture is getting too dry, Finish with chopped parsley. Set aside to slightly cool.

Now using butter toast breads in a pan. Toast from both sides.

Spoon the warm mushrooms mixture over the toast. Sprinkle over the parsley and serve immediately.