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Picture of Snack Recipe: English Muffins with Apricot Preserves & Feta Spread
mediterranean greek lunch/dinner snack

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1666 kcal 83 %
  • Fat 93 g 143 %
  • Saturated 41 g 205 %
  • Carbs 172 g 57 %
  • Fiber 15 g 61 %
  • Protein 51 g 102 %
  • Cholesterol 215 mg 72 %
  • Sodium 2486 mg 104 %
  • Calcium 1187 mg 119 %
  • Magnesium 216 mg 51 %
  • Potassium 968 mg 21 %
  • Iron 9 mg 51 %
  • Zinc 7 mg 68 %
  • Phosphorus 922 mg 132 %
  • Vitamin A 499 µg 55 %
  • Vitamin C 7 mg 8 %
  • Thiamin (B1) 1 mg 105 %
  • Riboflavin (B2) 2 mg 178 %
  • Niacin (B3) 10 mg 64 %
  • Vitamin B6 1 mg 62 %
  • Folate equivalent (total) 248 µg 62 %
  • Vitamin B12 2 µg 90 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 12 mg 83 %
  • Vitamin K 10 µg 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Snack Recipe: English Muffins with Apricot Preserves & Feta Spread

Ingredients

  • 4 ounce block feta cheese
  • 4 ounces cream cheese, at room temperature
  • 1 1/2 teaspoons good-quality olive oil
  • 4 English muffins, split and toasted
  • 1/4 cup apricot preserves
  • 1/4 cup Marcona almonds

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