For a long time, cream cheese has been one of the many ingredients off the table for people on a lactose-free diet. Now, with the launch of PHILADELPHIA Lactose Free Cream Cheese, lactose-intolerant Kiwis no longer have to miss out.
Made with fresh milk and cream, the PHILADELPHIA Lactose Free Cream Cheese Block uses a special enzyme, which works to convert the lactose in milk into glucose, and galactose, making it friendly for those who are lactose intolerant.
Whether you like yours smeared on a bagel, dished out on a platter or baked in a cheesecake, now more people can enjoy the signature taste and creamy finish of PHILADELPHIA Cream Cheese without compromising their health. PHILADELPHIA Lactose Free Cream Cheese is available in the versatile Classic Block and is perfect for your Christmas desserts, appetisers, dips and snacks.
Canapé Platters Recipes
Serves 6-8
Salsa on tortilla bites with cream cheese
1 jalapeño, sliced
1 whole roasted red pepper, peeled
1 garlic clove, crushed
1 tbsp olive oil
1/3 block PHILADELPHIA Lactose Free Cream Cheese
Juice of ½ lemon
3 tortillas, cut into rounds and warmed
Coriander, to garnish
Roughly chop half the jalapeño slices, red pepper, garlic and oil, then season, to make salsa. Combine PHILADELPHIA Lactose Free Cream Cheese with lemon juice; spread on tortillas. Top with salsa and garnish with coriander and remaining jalapeño slices.
Crostini with horseradish cream cheese & roast beef
1/3 block PHILADELPHIA Lactose Free Cream Cheese
1 tbsp horseradish cream
8-10 crostini
180g roast beef, thinly sliced
Sliced radish, to garnish
Watercress sprigs, to garnish
Combine PHILADELPHIA Lactose Free Cream Cheese and horseradish and season. Spread on the crostini. Top with beef, sliced radish and watercress sprigs.
Cucumber rounds with cream cheese & salmon
1-2 Lebanese cucumbers
1/3 block PHILADELPHIA Lactose Free Cream Cheese
Juice of ½ lemon
½ tsp finely grated lemon zest
180g hot-smoked salmon, flaked
Dill fronds, to garnish
Slice cucumbers into 2cm rounds. Combine PHILADELPHIA Lactose Free Cream Cheese, lemon juice and zest and season. Spread on cucumbers. Top with salmon and garnish with dill fronds.
Philadelphia Lactose-Free Christmas Berry & Herb Trifle
Christmas desserts are something to look forward to all year. Now those who are lactose intolerant can enjoy the taste of delicious berry trifle filled with PHILADELPHIA cream cheese.
Serves 12
Sponge
3 free-range eggs, yolks and whites separated
¾ cup caster sugar
¾ cup maize cornflour
1 tbsp plain flour or rice flour
1 tsp baking powder
3 tsp golden syrup
Orange Syrup
⅔ cup golden syrup
¼ cup white rum or liqueur
⅓ cup orange juice, strained
500g strawberries, hulled
Filling
1 kg PHILADELPHIA Lactose Free Cream Cheese
1 cup golden caster sugar
2 tsp vanilla paste
1 tsp orange zest
250g raspberries, hulled
250g blueberries
A handful basil and mint leaves
For the sponge roll, grease and line a 20cm x 30cm sponge roll tin. Preheat oven to 180°C (160°C fan forced). Beat egg whites until stiff, then beat in sugar and yolks. Continue beating until mixture resembles ribbons. Sift cornflour, flour and baking powder into egg mixture. Dissolve golden syrup in two teaspoons of boiling water. Add to egg mixture, stirring in gently with a metal spoon. Pour mix into sponge roll tin. Bake for 20 minutes or until cake springs back when lightly touched. Leave in tins for 5 minutes before turning out.
For the syrup, combine golden syrup and ⅓ cup water in a saucepan and bring to a simmer. Cool, stir in rum or liqueur and orange juice. Place two thirds of the strawberries in a bowl and pour the syrup over. Allow to sit at room temperature to macerate for 1 hour. Keep remaining berries for decoration.
For the filling, mix together the PHILADELPHIA Lactose Free Cream Cheese with the sugar, vanilla and orange zest until smooth, using an electric beater, until sugar has dissolved.
Drain strawberries and reserve syrup. Cut sponge roll into 1cm-thick slices and arrange one third of the slices over the bottom of a large glass serving bowl.
Moisten with a little of the syrup and spread over half of the macerated strawberries; spoon on more cream cheese filling. Place another layer of sponge, and moisten with syrup, top with remaining strawberries, and a few spoonfuls of cream cheese filling. Top with remaining cake, then add the last of the cream cheese mixture. Arrange reserved strawberries, raspberries, blueberries and herbs on top, covering the cream cheese. Spoon over a little more leftover syrup. Chill for 1-2 hours before serving.
Gluten Free: This trifle can be made gluten free by changing out the plain flour and baking powder for rice flour and gluten-free baking powder.
Lactose Free: Consumers should check packaging of all ingredients to ensure they are lactose free.
PHILADELPHIA AND DEVICE AND PHILLY ARE TRADE MARKS OF MONDELEZ INTERNATIONAL GROUP.
