Savory Low Cal Spinach Cheese Cake Recipe

Savory Low Cal Spinach Cheese Cake Recipe

The best delicious Savory Low Cal Spinach Cheese Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Savory Low Cal Spinach Cheese Cake recipe today!

Hello my friends, this Savory Low Cal Spinach Cheese Cake recipe will not disappoint, I promise! Made with simple ingredients, our Savory Low Cal Spinach Cheese Cake is amazingly delicious, and addictive, everyone will be asking for more Savory Low Cal Spinach Cheese Cake.

What Makes This Savory Low Cal Spinach Cheese Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Savory Low Cal Spinach Cheese Cake.

Ready to make this Savory Low Cal Spinach Cheese Cake Recipe? Let’s do it!

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Ingredients & Directions

: -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

~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.

Yields
16 Servings



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