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. Source: EatingWell Magazine, May/June 1992

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325F. 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.


Make Ahead Tip: Store, covered, in the refrigerator for up to 2 days. Allow to come to room temperature before serving.

Nutrition Facts

70 calories; 3 g total fat; 1.7 g saturated fat; 22 mg cholesterol; 269 mg sodium. 111 mg potassium; 3.7 g carbohydrates; 0.6 g fiber; 2 g sugar; 7.2 g protein; 2196 IU vitamin a iu; 1 mg vitamin c; 30 mcg folate; 102 mg calcium; 1 mg iron; 16 mg magnesium;

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Rating: 4 stars
Low Fat but Tasty Appetizer The thin round of above recipe has little visual appeal. When people try it they declare it good Next time I will bake in a smaller spring for pan or transfer the baked appetizer to a bowl. Pros: Easy to make tastes really good. Good and good for you. Cons: Looks uninteresting Read More