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.

Patsy Jamieson
Source: EatingWell Magazine, May/June 1992


Recipe Summary

1 hr 20 mins


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; protein 7.2g 14% DV; carbohydrates 3.7g 1% DV; dietary fiber 0.6g 2% DV; sugars 2.4g; fat 3g 5% DV; saturated fat 1.7g 9% DV; cholesterol 22mg 7% DV; vitamin a iu 2195.7IU 44% DV; vitamin c 1.1mg 2% DV; folate 30.3mcg 8% DV; calcium 102mg 10% DV; iron 0.5mg 3% DV; magnesium 16mg 6% DV; potassium 111.4mg 3% DV; sodium 268.7mg 11% DV; thiamin 0mg 2% DV.

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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