Cold Clafoutis With Sprouts Spinach, Roquefort, Hazelnuts And Cranberries

• 2/3 pound white cheese
• 6 7/8 tablespoons philadelphia light, or St Moret
• 3/4 cup roquefort
• 2 eggs
• 6 7/8 tablespoons cornflour
• 3 5/16 tablespoons hazelnuts
• 3 1/4 tablespoons cranberries
• 2 handfuls sprouts washed raw spinach
• breadcrumbs
• butter

1. Preheat the oven to 350 u0b0 F.
2. In the bowl of a blender, pour the cottage cheese, cream cheese, roquefort cheese, and eggs. Mix well for 2-3 minutes to obtain a thick paste.
3. Add cornstarch and blend, then pour this mixture into a bowl. Add the hazelnuts and cranberries to the cheese mixture and stir with a wooden spoon. Butter your mold and sprinkle with breadcrumbs. Pour half of the mixture into the prepared pan, top with the spinach (raw) and cover with the remaining mixture.
4. Bake for 35-40 minutes. Let it cool, then place in the fridge overnight.

white cheese, philadelphia light, roquefort, eggs, cornflour, hazelnuts, cranberries, sprouts washed, breadcrumbs, butter

Taken from www.yummly.com/recipe/Cold-clafoutis-with-sprouts-Spinach_-Roquefort_-Hazelnuts-and-Cranberries-2044019 (may not work)