Basic information

Name:
Savory low cal spinach cheese cake
Yield:
16
Lang:
en
User:
matiaspalomec



Ingredients

8 oz
 Phillly non-fat cream cheese
2 1/2 c
 Nonfat cottage cheese
2 tsp
 Dried basil
2 large
 Egg whites
2 cl
 Garlic; minced
125 tsp
 Freshly ground black pepper
10 oz
 Frozen chopped spinach;
1/4 tsp
 Salt
1/4 c
 Romano cheese (1 oz)
1 large
 Egg



Instructions:

: -JUDY GARNETT PJXG05A
: -thawed
: -cut into pieces

~---------------------------------GARNISH--------------
: Cherry tomatoes
: Fresh basil leaves; optional
Preheat oven to 325 deg. Lightly oil a 9-inch springform pan and set aside. Place cottage cheese in a fine sieve and gently press down on
it with a wooden spoon to drain liquid. Put the pressed cottage cheese in a food processor. Squeeze spinach to remove excess liquid and add to the cottage cheese along with the cream cheese, Romano, egg, egg whites, garlic, basil, salt and pepper. Process until smooth. Blend with electric beaters until almost 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 wire rack. (May be prepared ahead and stored, covered, in the refrig. for up to 2 days. Allow to come to room temp. before serving. To serve, place pan on a serving plate, run a knife around outer edge and remove pan sides. Garnish with tomatoes and basil leaves, if desired. Serve with crackers or French bread. Source: Eating Well Per serving: 73 calories, 8 g protein, 3 gm fat, 3 g carbo, 252 mg sodium, 23 mg. cholesterol

Back