Spinach Pesto Appetizer
.
Yield
16 servingsPrep
15 minCook
60 minReady
180 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
cottage cheese
nonfat, pressed |
*
|
| 10 | ounces |
spinach, frozen
chopped, thawed and squeezed to remove excess moisture, about 1 package |
|
| 8 | ounces |
cream cheese (reduced-fat)
cut into pieces |
*
|
| ¼ | cup |
romano cheese
grated |
*
|
| 1 | large |
eggs
|
|
| 2 | large |
egg whites
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
basil
dried |
*
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
cherry tomatoes
for garnish, optional |
*
|
| 1 | x |
basil
leaves for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
cottage cheese
nonfat, pressed |
*
|
| 289 | ml/g |
spinach, frozen
chopped, thawed and squeezed to remove excess moisture, about 1 package |
|
| 231.2 | ml/g |
cream cheese (reduced-fat)
cut into pieces |
*
|
| 59 | ml |
romano cheese
grated |
*
|
| 1 | large |
eggs
|
|
| 2 | large |
egg whites
|
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
basil
dried |
*
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 1 | x |
cherry tomatoes
for garnish, optional |
*
|
| 1 | x |
basil
leaves for garnish, optional |
*
|
Directions
Preheat oven to 325°F.
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.
