SPINACH PESTO APPETIZER CHEESECAKE

      Title: SPINACH PESTO APPETIZER CHEESECAKE
  Categories: Low-cal, Appetizers, Vegetables, Cheesecakes, Dairy
       Yield: 16 Servings
  
            -JUDY GARNETT PJXG05A
   2 1/2 c  Nonfat cottage cheese
      10 oz Frozen chopped spinach;
            -thawed
       8 oz Phillly non-fat cream cheese
            -cut into pieces
     1/4 c  Romano cheese (1 oz)
       1 lg Egg
       2 lg Egg whites
       2 cl Garlic; minced
       2 ts Dried basil
     1/4 ts Salt
     1/8 ts Freshly ground black pepper
 
 MMMMM--------------------------GARNISH-------------------------------
            Cherry tomatoes
            Fresh basil leaves; optional
  
   Preheat oven to 325 deg. Lightly oil a 9-inch 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
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