Nutrition per serving may change if servings are adjusted.
2 1/2 cups nonfat cottage cheese, pressed
1 10-ounce package frozen, chopped spinach, thawed and squeezed to remove excess moisture
1 8-ounce package reduced-fat cream cheese, cut into pieces
1/4 cup grated Romano cheese
1 large egg
2 large egg whites
2 cloves garlic, minced
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Cherry tomatoes and fresh basil leaves, for garnish, optional
Preheat oven to 325F. Spray a 9-inch springform pan with nonstick cooking spray.
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.
Make Ahead Tip: Store, covered, in the refrigerator for up to 2 days. Allow to come to room temperature before serving.
70 calories;3 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 7 g protein; 30 mcg folate; 22 mg cholesterol; 2 g sugars; 0 g added sugars; 2196 IU vitamin A; 1 mg vitamin C; 102 mg calcium; 0 mg iron; 269 mg sodium; 111 mg potassium
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