How to make Cherries On Crackers -
A quick and easy to prepare dish- a must try recipe.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Canned Cherries (टिन्ड चेरी), Cream Crackers (क्रीम क्रैकर्ज़ )
Cuisine : Fusion
Course : Desserts
For more recipes related to Cherries On Crackers checkout Cherry Chocolate Mousse. You can also find more Desserts recipes like Kalakand Nest Berry Custard Strawberry Ki Phirni custard
Cherries On Crackers Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Cherries On Crackers Recipe
Canned Cherries 1 cup
Cream Crackers 10-12
Whipping cream 1 cup
Icing sugar 1/2 cup
Method
Step 1
Whip the cream with icing sugar till stiff.
Step 2
Transfer into a piping bag.
Step 3
Place the cream crackers on a serving plate and pipe the cream on them.
Step 4
Place a cherry on each and serve immediately
Nutrition Info
Calories : 716 Kcal
Carbohydrates : 102 gm
Protein : 5.7 gm
Fat : 31.7 gm
Other : Potassium- 480mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
