Savory Cheese Spread Recipe
Ingredients
| Bread crumbs | 2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped | |
| Garlic | 1 Teaspoon, finely chopped | |
| 2 tablespoons olive or vegetable oil | ||
| 1 envelope KNOX® Unflavored Gelatine | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Cottage cheese | 1 Can (10oz) | |
| 1/4 cup cholesterol free egg substitute | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 2 tablespoons fresh basil or 2 teaspoons dried basil leaves | ||
Directions
Preheat oven to 375 F.
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
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
Chef
