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Creamy spread with healthy fats and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Avocado fresh cheese spread (30 g) has 69 calories. That works out to 230 calories per 100 g. It contains 2 g of carbs, 1.2 g of protein, 6.1 g of fat and 1.1 g of fiber. Its 0.3 mg of B5 covers 5% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
69
KCAL / 30G
Carbs
2g
· 1% DV
Protein
1.2g
· 2% DV
Fat
6.1g
· 8% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 7% · Fat 81%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 69 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 2.22 g | 11% |
| Trans fat | 0.05 g | |
| Sodium | 83 mg | 4% |
| Total carbohydrate | 2 g | 1% |
| Fiber | 1.1 g | 4% |
| Protein | 1.2 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 69 kcal |
| 1 teaspoon (small) | 5 g | 12 kcal |
| 1 tablespoon (small) | 15 g | 35 kcal |
| 1 serving (medium) | 45 g | 104 kcal |
| 1 serving (large) | 60 g | 138 kcal |
| 100 g | 100 g | 230 kcal |
| ½ cup (large) | 100 g | 230 kcal |
| 1 cup (extra large) | 200 g | 460 kcal |
Calculated from 230 calories per 100 g.
Mash ripe avocado with fresh cheese until the mixture is as smooth or chunky as you like. Season it with salt, pepper and a little lemon juice; add herbs or chili for extra flavor.
Lemon juice, black pepper, chopped herbs, chili flakes or finely diced tomato all work well in avocado fresh cheese spread. Add flavorful ingredients gradually so they do not overpower the mild cheese and avocado.
Stir lemon juice through the avocado fresh cheese spread, then press food wrap directly onto its surface and seal the container. Refrigerate it promptly; some browning can still occur because cut avocado reacts with air.
A mild, soft fresh cheese that mixes smoothly works best in avocado fresh cheese spread. If your cheese is crumbly, mash it first or add it gradually; a very salty cheese can overwhelm the avocado.
Serve avocado fresh cheese spread on toast, crackers or sandwiches, or use it as a dip with sliced vegetables. A squeeze of lemon and fresh herbs make it especially good as a simple brunch spread.
Keep avocado fresh cheese spread covered in the refrigerator and aim to eat it within a day for the best color and texture. Discard it if it has been left out for an extended period or shows signs of spoilage.
Freezing avocado fresh cheese spread is not ideal. Thawed avocado can become watery and the fresh cheese may turn grainy, so make only as much as you plan to use while it is fresh.
Yes, avocado fresh cheese spread works well in a sandwich as a creamy filling. Pair it with crisp lettuce, cucumber or roasted vegetables, and add it just before serving to keep the bread from getting soggy.
You can warm avocado fresh cheese spread, but it may lose its fresh flavor and become runny as the cheese softens. It is usually better served cold or spread onto food after cooking.
No, avocado fresh cheese spread contains fresh cheese, while traditional guacamole is centered on mashed avocado and commonly includes lime, onion and other seasonings. The cheese makes this spread creamier and milder.
Vitamins
B5
0.26mg · 5% DV
B2
0.05mg · 4% DV
Folate
15.9µg · 4% DV
B6
0.07mg · 4% DV
Minerals
Copper
0.04mg · 4% DV
Sodium
83mg · 4% DV
Phosphorus
23mg · 3% DV
Calcium
28mg · 3% DV
Potassium ⭐
90mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 69 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Avocado fresh cheese spread combines mashed avocado with a mild, soft fresh cheese. It is more of a flexible homemade spread than a dish tied to one particular region, and its thickness depends on the cheese used. The avocado brings a buttery, gently grassy flavour, while the cheese adds a cool, tangy creaminess.
Spread it on toast for breakfast, spoon it into sandwiches or wraps, or serve it with crackers as a simple snack. It works well with lemon, herbs, tomatoes and crisp vegetables. Avocado gives the mixture much of its fat and fibre; per 100 g, it provides 20.5 g of fat and 3.8 g of fibre. For a lighter texture, use a little less avocado and more fresh cheese.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.22g
MONOUNSATURATED
2.82g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 28:1
Above the ideal 4:1 (28:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.