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Kinnikinnick Foods, Graham Style Crumbs, 10.5 oz (300 g)2 Reviews
The length of time for the expiration date or "best used before" date depends on the type of product, as well as the brand.
Perishable items (such as flax oils or certain probiotics) generally have shorter expiration dates. Although our warehouse is fully air-conditioned, these more fragile items are put in cold storage (freezer or refrigeration unit) for maximum freshness.
Our receiving department does its best to verify and then enter the correct expiration dates for all incoming products. However, discrepancies do occur from time to time. This being said, the exceptionally high turnover at iHerb ensures that our inventory is among the freshest in the industry.
0.95 lbs (0.43 kg)
- Product Code: KIK-00434
- UPC Code: 620133004340
- Package Quantity: 10.5 oz (300 g)
- Dimensions: 1.8 x 5.5 x 7.8 in, 0.8 lbs (0.36 kg)
Combo Discount: -$1.00
- Gluten Free Has Never Tasted So Good
- Gluten Free - Lab Tested - RS Certified 5 ppm
- Dairy Free - Casein Free, Lactose Free
- Nut Free - Peanut Free - Tree Nut Free
1 1/2 cups of packed Kinnikinnick Graham Style Crumbs
1/4 cup granulated sugar
6 tablespoons melted butter
2 x 250 g packages cream cheese, softened
3/4 cup granulated sugar
3 tablespoons grated lemon peel
2/3 cup sour cream
1/2 cup ricotta cheese
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
3 large eggs, room temperature
whipped cream to serve
raspberries to serve
To make the crust, combine Kinnikinnick Graham Style Crumbs, sugar and butter, mixing well. Grease and line base and side of a 9 inch springform pan with parchment paper. Press crumb mixture onto bottom and 2 inches up side of prepared pan. Refrigerate for 1 hour.
To make filling, preheat oven to 350°F. Using electric mixer, beat first 3 ingredients in large bowl until smooth; do not over-beat. Add sour cream, ricotta, lemon juice and vanilla; beat until combined. Add eggs one at a time, beating until combined before adding next egg. Pour filling into crust. Place pan on baking sheet. Bake, uncovered, in preheated oven for about 1 hour or until set; cool. Cover and refrigerate for 8 hours or overnight. Carefully run a knife around the edge of pan to loosen crust before serving. Spread with whipped cream and decorate with raspberries just before serving. Serves 8 to 10.
Pea starch, non hydrogenated shortening (palm oil and/or canola oil), potato starch, brown rice flour, brown sugar, sweet rice flour, tapioca starch, water, rice bran, sugar, blackstrap molasses, honey, glucose, salt, sodium bicarbonate, pea protein, vanilla extract, modified cellulose, pea fiber, guar gum, inulin, soy lecithin, mono calcium phosphate.
May contain: eggs.
Instructions: This product contains no preservatives.
Produced in a dedicated gluten free, wheat free, dairy free, peanut free and tree nut free facility.
Store in a sealed container in a cool, dry place.
|Serving Size: 1/8 of 9 inch crust (30 g)|
|Servings Per Container: about 10|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||45|
|Total Fat||5 g||8%|
|Saturated Fat||1.5 g||8%|
|Trans Fat||0 g|
|Total Carbohydrate||22 g||7%|
|Dietary Fiber||1 g||4%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||85 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|