Nutrition per serving may change if servings are adjusted.
2½ 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
¼ cup grated Romano cheese
1 large egg
2 large egg whites
2 cloves garlic, minced
2 teaspoons dried basil
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
Cherry tomatoes and fresh basil leaves, for garnish, optional
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.
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