Recipe - Spinach Pesto

JUDY GARNETT PJXG05A
2 One half cup Nonfat cottage cheese
10 ounce Frozen chopped spinach;
thawed
8 ounce Phillly nonfat cream cheese
cut into pieces
One fourth cup Romano cheese (1 oz)
1 lg Egg
2 lg Egg whites
2 cl Garlic; minced
2 teaspoon Dried basil
One fourth teaspoon Salt
1/8 teaspoon Freshly ground black pepper

GARNISH
Cherry tomatoes
Fresh basil leaves; optional

Preheat oven to 325 deg. Lightly oil a 9inch springform pan and set aside.
Place cottage cheese in a fine sieve and gently press down on it with a
wooden spoon to drain liquid. Put the pressed cottage cheese in a food
processor. Squeeze spinach to remove excess liquid and add to the cottage
cheese along with the cream cheese, Romano, egg, egg whites, garlic, basil,
salt and pepper. Process until smooth. Blend with electric beaters until
almost smooth. Spoon the spinach mixture into the prepared pan and smooth
the top with a spatula. Bake for about 1 hour, or until firm. Cool on wire
rack. (May be prepared ahead and stored, covered, in the refrig. for up to
2 days. Allow to come to room temp. before serving. To serve, place pan on
a serving plate, run a knife around outer edge and remove pan sides.
Garnish with tomatoes and basil leaves, if desired. Serve with crackers or
French bread. Source: Eating Well Per serving: 73 calories, 8 g protein, 3
gm fat, 3 g carbo, 252 mg sodium, 23 mg. cholesterol

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini