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Savory Cheese Spread Recipe
|1% fat cottage cheese||16 Ounce (1 Container)|
|Unflavored gelatin||1 Tablespoon (1 Envelope, Knox)|
|Finely chopped garlic||1 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Cholesterol free egg substitute||1⁄4 Cup (4 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Finely chopped fresh parsley||2 Tablespoon|
|Fresh basil leaves/2 teaspoons dried basil leaves||2 Tablespoon|
|Olive oil/Vegetable oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1312 Calories from Fat 553
% Daily Value*
Total Fat 63 g96.4%
Saturated Fat 19.8 g99%
Trans Fat 0 g
Cholesterol 76.6 mg
Sodium 1856.7 mg77.4%
Total Carbohydrates 73 g24.2%
Dietary Fiber 3.7 g14.9%
Sugars 24.9 g
Protein 113 g225.7%
Vitamin A 94.2% Vitamin C 80.5%
Calcium 140.5% Iron 50.1%
*Based on a 2000 Calorie diet
Line bottom of 8 inch springform pan with wax paper.
Spray sides and bottom with no stick cooking spray; set aside.
In small bowl, combine bread crumbs, parsley, garlic and olive oil.
Press onto bottom and sides of prepared pan.
Bake 10 minutes; cool.
In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
In blender or food processor, process cottage cheese, egg substitute, milk and Parmesan cheese until smooth.
While processing, through feed cap, gradually add gelatine mixture and process until blended; stir in basil.
Pour into cooled crust and chill until firm, about 2 hours.
Remove from pan