Cream cheese with herbs
Tasty accompaniment for chicken nuggets or baked potatoes, not only for children
For 10 (children’s) servings:
500 g low-fat cream cheese
250 g natural yoghurt (3.5% fat)
50 ml sparkling mineral water
mixed herbs (e.g. parsley, dill, chives, chervil)
juice of 1 lemon
freshly ground pepper
1 pinch sugar
Place the cream cheese and the yoghurt in a bowl and stir until smooth. Add the mineral water and briefly beat the mixture.
Wash and finely chop the herbs. Stir into the cream cheese mixture along with the lemon juice. Season to taste and add a pinch of sugar.
Tip: Tastes great with chicken nuggets and potato crisps or baked potatoes.