| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Spreads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh bread crumbs |
| 2 |
tb |
Fresh parsley; finely chopped |
| 1 |
ts |
Garlic; finely chopped |
| 2 |
tb |
Canola oil |
| 1 |
|
Envelope Knox unflavored gelatine |
| 1/4 |
c |
Cold water |
| 16 |
oz |
Cottage cheese; 1% |
| 1/4 |
c |
Egg beaters 99% egg substitute |
| 1/2 |
c |
Skim milk |
| 1/2 |
c |
Grated parmesan cheese |
| 2 |
ts |
Dried basil |
INSTRUCTIONS
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@compuserve.com> on
Mar 13, 1998
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