The EatingWell makeover of this pesto appetizer boasts about half of the calories and a quarter of the fat of the original recipe. Serve with crostini, crackers or French bread.
Active Time: 20 minutes |
Total Time: 1 hour 20 minutes plus cooling time
2 1/2 cups nonfat cottage cheese, pressed
1 10-ounce package frozen, chopped spinach, thawed and squeezed to remove excess moisture
1 8-ounce package reduced-fat cream cheese, cut into pieces
1/4 cup grated Romano cheese
1 large egg
2 large egg whites
2 cloves garlic, minced
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Cherry tomatoes and fresh basil leaves, for garnish, optional
Preheat oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
Place pressed cottage cheese, spinach, cream cheese, Romano cheese, egg, egg whites, garlic, basil, salt and pepper in a food processor. Process until smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake until firm, about 1 hour. Cool on a wire rack.
Place the pan on a serving plate, run a knife around the outer edge and remove pan sides. Garnish with tomatoes or basil leaves, if using.
Per serving :
3 g Fat;
2 g Sat;
1 g Mono;
24 mg Cholesterol;
4 g Carbohydrates;
8 g Protein;
1 g Fiber;
260 mg Sodium;
106 mg Potassium
Exchanges: 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. Allow to come to room temperature before serving.