Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

total:
1 hr 20 mins
Servings:
16
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325F. Spray a 9-inch springform pan with nonstick cooking spray.

    Advertisement
  • 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.

Tips

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; carbohydrates 3.7g; dietary fiber 0.6g; sugars 2.4g; fat 3g; saturated fat 1.7g; cholesterol 22mg; vitamin a iu 2195.7IU; vitamin c 1.1mg; folate 30.3mcg; calcium 102mg; iron 0.5mg; magnesium 16mg; potassium 111.4mg; sodium 268.7mg.
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/17/2012
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