Spinach Pesto Appetizer Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
2 1/2 cup: Nonfat cottage cheese, press w/spoon to remove all moisture
10 ounce: Pk frozen chopped spinach, thaw
8 ounce: 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 tsp: Dried basil,
1/4 tsp: Salt,
1/8 tsp: Fresh ground pepper,
Cherry tomatoes, garnish
Fresh basil, garnish
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp