Savory cheese spread

Yield: 12 Servings

Measure Ingredient
2 cups Fresh bread crumbs
2 tablespoons Fresh parsley; finely chopped
1 teaspoon Garlic; finely chopped
2 tablespoons Canola oil
1 Envelope Knox unflavored gelatine
¼ cup Cold water
16 ounces Cottage cheese; 1%
¼ cup Egg beaters 99% egg substitute
½ cup Skim milk
½ cup Grated parmesan cheese
2 teaspoons Dried basil

Line bottom of 8" springform pan with wax paper. Spray with non-stick cooking spray. In bowl, combine bread crumbs, parsley, garlic and oil.

Press onto bottom and sides of pan. Bake at 375F 10 minutes; cool. In small sauce pan sprinkle gelatine over water; let stand 1 minute. Stir over low heat until diissolved. In blender or food processor process cottage cheese, egg beaters, milk and parmesan cheese until smooth. While processing, gradually add gelatine mixture and process untilblended; stir in basil.

Pour into crust; chill until firm. Remove from pan; serve bottom side up.

Makes 12 servings.

Recipe by: Knox Gelatine

Posted to recipelu-digest by Peg Baldassari <Baldassari@...> on Mar 13, 1998

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