Spinach pesto appetizer cheesecake

16 Servings

Ingredients

Quantity Ingredient
-JUDY GARNETT PJXG05A
2½ cup Nonfat cottage cheese
10 ounces Frozen chopped spinach; thawed
8 ounces Phillly non-fat cream cheese cut into pieces
¼ cup Romano cheese (1 oz)
1 large Egg
2 larges Egg whites
2 cloves Garlic; minced
2 teaspoons Dried basil
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
Cherry tomatoes
Fresh basil leaves; optional

Directions

GARNISH

Preheat oven to 325 deg. Lightly oil a 9-inch springform pan and set aside. Place cottage cheese in a fine sieve and gently press down on it with a wooden spoon to drain liquid. Put the pressed cottage cheese in a food processor. Squeeze spinach to remove excess liquid and add to the cottage cheese along with the cream cheese, Romano, egg, egg whites, garlic, basil, salt and pepper. Process until smooth. Blend with electric beaters until almost smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake for about 1 hour, or until firm. Cool on wire rack.

(May be prepared ahead and stored, covered, in the refrig. for up to 2 days. Allow to come to room temp. before serving. To serve, place pan on a serving plate, run a knife around outer edge and remove pan sides. Garnish with tomatoes and basil leaves, if desired. Serve with crackers or French bread. Source: Eating Well Per serving: 73 calories, 8 g protein, 3 gm fat, 3 g carbo, 252 mg sodium, 23 mg.

cholesterol

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