Cheesecake, Artichoke Lc-7dessert- cheesecake, veg- artichoke 1/4 cup margarine; melted 6 sheet phyllo dough, frozen; thawed 3 oz artichoke hearts; marinated 3 pkg (08 oz) cream cheese; softened 1 1/4 cup feta cheese; crumbled (5 oz) 1/2 tsp oregano, dried; crushed 1/4 tsp garlic powder 3 large egg 1/4 cup scallion; sliced Brush bottom and sides of a 9 inch springform pan with some of the butter. Cut sheets of phyllo into 13 inch rounds. Ease one sheet into pan off center so phyllo extends 3 inches up the sides. Brush with butter. Repeat with remaining phyllo and butter, placing sheets off center to cover bottom and sides of pan. Make two slits in the center of phyllo for steam to escape. Bake crust in a 400 oven for 9 to 10 minutes or till lightly golden. Cool on a wire rack. Reduce oven temperature to 325. Drain artichokes, reserving 2 tablespoons of the marinade. Chop artichokes; set aside. Beat cream cheese in a large mixing bowl till smooth. Add feta, oregano, an garlic powder. Beat will. Add eggs; beat just till blended. Do not overbeat. Stir in artichoke hearts, reserved marinade, and green onion. Pour into crust. Bake in a 325 oven for 35 to 40 minutes or till center is soft set and sides stay firm when gently shaken. Cool. Cover and chill for 2 to 24 hours. Serve slightly chilled or at room temperature. To serve, remove from pan; top with plum tomatoes and whole olives, if desired. Cut into wedges. Per serving: 256 Calories (kcal); 24g Total Fat; (84% calories from fat); 7g Protein; 3g Carbohydrate; 107mg Cholesterol; 352mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=55.86 g; calories=298.5; protein=8.88 g; total fat=26.27 g; carbohydrate=7.49 g; dietary fiber=0.56 g; ash=2.07 g; calcium=155.1 mg; phosphorus=154.3 mg; iron=1.27 mg; sodium=490.6 mg; potassium=119.7 mg; magnesium=13.76 mg; zinc=1.07 mg; copper=0.04 mg; manganese=0.07 mg; vitamin A=1021 IU; vitamin E=0.66 mg ATE; thiamin=0.1 mg; riboflavin=0.36 mg; niacin=0.67 mg; pantothenic acid=0.52 mg; vitamin B6=0.14 mg; folate=28.67 ug; vitamin B12=0.67 ug; vitamin C=0.99 mg; saturated fat=14.82 g; monounsaturated fat=8.27 g; polyunsaturated fat=1.69 g; cholesterol=117.7 mg; selenium=9.58 ug; refuse=4.97%; %cal as carb:prot:fat=10:12:78; WW Pts=8.05; (complete analysis) |
