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Goiabada com Queijo Recipe


Goiabada com Queijo is also known in Brazil as "Romeu e Julieta" (Romeo and Juliet) because the flavors of the guava marmalade and fresh white cheese go together so well. Since many Brazilian main dishes are quite heavy (they’re famous for their fabulous meat dishes), this light Brazilian sweet is a very popular dessert item. Goiabada com Queijo isn’t too sweet, so those who don’t regularly eat dessert will appreciate this dish. Since it has only two ingredients, it’s also very fast and easy; if the cheese is in the fridge and the goiabada is on the shelf, this dessert can be made on the spur of the moment.
””
Goiabada is available at Brazilian groceries or online, but Cuban Guava Paste is so similar, it makes a perfect substitution; it’s available at most larger grocery stores in areas where there are Spanish or Cuban populations. The fresh cheese is also available at Brazilian groceries, but queso fresco, which is very similar, is available at most larger grocery stores. Mozzarella makes a suitable substitution.

Goiabada com Queijo can be made several hours ahead; simply assemble the squares, cover tightly with plastic wrap, and refrigerate. Take the tray from the refrigerator 30-60 minutes before serving so the dessert can come to room temperature for serving.

Brazilian Goiabada com queijo


24 Servings

1 24 ounce can guava marmalade or guava paste
1 1/2 pounds queijo fresco, queso fresco, or mozzarella cheese
  1. Cut the guava marmalade into 1/2” x 2” slices.

  2. Cut the cheese into 1/2" x 2" slices.

  3. Place a slice of guava marmalade over a slice of cheese.

  4. Arrange the slices on a tray and serve.

Amount Per Serving
Calories 120 Calories from Fat 78
Percent Total Calories From: Fat 65% Protein 23% Carb. 12%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 6 g
Cholesterol 27 mg
Sodium 179 mg
Total Carbohydrate 4 g
Dietary Fiber 2 g
Sugars 0 g
Protein 7 g

Vitamin A 10% Vitamin C 87% Calcium 0% Iron 1%








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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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