Chilled Cheese Fingers Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
Nonstick cooking spray
1/3 cup low sodium chicken broth
1 envelope unflavored gelatin
2 cups part skim ricotta cheese
1/2 cup grated Parmesan cheese
2 ounces cream cheese, softened
1/3 cup plain low fat yogurt
3 tablespoons minced fresh basil or 3 tablespoons minced parsley plus 1 teaspoon dried basil, crumbled
1/4 teaspoon black pepper
1/8 teaspoon salt
Directions
Lightly coat a nonmetallic 8"x 8"x 2" baking pan with the cooking spray and set aside.
Pour the chicken broth into a small heavy saucepan, sprinkle the gelatin over it, and let soften for 5 minutes.
Set over very low heat and stir until the gelatin dissolves about 5 minutes.
Remove from the heat and set aside.
In the large bowl of an electric mixer, beat the ricotta cheese, Parmesan cheese, and cream cheese at moderate speed for 1 minute or until smooth.
Beat in the yogurt, basil, pepper, and salt, then stir in the gelatin.
Pour the mixture into the pan, cover, and refrigerate at least 3 hours or until set.
Pour the chicken broth into a small heavy saucepan, sprinkle the gelatin over it, and let soften for 5 minutes.
Set over very low heat and stir until the gelatin dissolves about 5 minutes.
Remove from the heat and set aside.
In the large bowl of an electric mixer, beat the ricotta cheese, Parmesan cheese, and cream cheese at moderate speed for 1 minute or until smooth.
Beat in the yogurt, basil, pepper, and salt, then stir in the gelatin.
Pour the mixture into the pan, cover, and refrigerate at least 3 hours or until set.
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