Spinach Pesto Appetizerappetizer, low-fat ----WALDINE VAN GEFFEN VGHC42A---- 2 1/2 cup nonfat cottage cheese; press w/spoon to remove a 10 oz pk frozen chopped spinach; thaw 8 oz pk reduced-fat cream cheese; cut in pieces 1/4 cup romano; grated 1 large egg 2 large egg whites 2 centiliter garlic; minced 2 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon fresh ground pepper 1 cherry tomatoes; garnish 1 fresh basil; garnish Preheat oven to 325~. Spray a 9" spring-form pan with Pam and set aside. Place cottage cheesek spinach, cream cheese, Romano, egg, egg whites, garlic, basil, salt and pepper in a processor. Process until smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake for about 1 hour or until firm. Cool on a wire rack. May be prepared and stored in the fridge up to 2 days ahead. Let come to room temp before serving. To serve, place on a platter and garnish with tomatoes or basil leaves and serve with crostini. CAL 73, FAT 3 gr. Source: Recipe Rescue Cookbook. |
