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Category: For good health
Prep Time: Cook Time: Total Time:
Serves 16 as a finger food
Ready in 3 hours and 7 minutes
Nonstick cooking spray
1/3 cup low sodium chicken broth
1 envelope unflavored gelatin
2 cups part skim ricotta cheese
1/2 cup grated Parmesan cheese
2 oz cream cheese, softened
1/3 cup plain low fat yogurt
3 Tbsp minced fresh basil or 3 Tbsp minced parsley plus 1 tsp dried basil, crumbled
1/4 tsp black pepper
1/8 tsp salt
Lightly coat the nonmetallic 8x8x2 baking pan with the cooking spray and set aside. Pour the chicken broth into a small heavy saucepan. Sprinkle the gelatin over it, and let soften for 5 minutes. Set over very low heat and stir until the gelatin dissolves--about 5 minutes. Remove from the heat and set aside.
In the large bowl of an electric mixer, beat the ricotta cheese, Parmesan cheese and cream cheese at moderate speed for 1 minute or until smooth. Beat in the yogurt, basil, pepper, and salt, then stir in the gelatin. Pour the mixture into the pan, cover, and refrigerate at least 3 hours or until set.
To serve, run a thin metal spatula around the edges of the cheese mixture and invert onto a large platter. Cut into 8 strips one way, then into 6 strips the opposite way, to form 48 fingers.
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Chilled Cheese Fingers
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Category: For good health
Prep Time: Cook Time: Total Time:
Serves 16 as a finger food
Ready in 3 hours and 7 minutes
Nonstick cooking spray
1/3 cup low sodium chicken broth
1 envelope unflavored gelatin
2 cups part skim ricotta cheese
1/2 cup grated Parmesan cheese
2 oz cream cheese, softened
1/3 cup plain low fat yogurt
3 Tbsp minced fresh basil or 3 Tbsp minced parsley plus 1 tsp dried basil, crumbled
1/4 tsp black pepper
1/8 tsp salt
Lightly coat the nonmetallic 8x8x2 baking pan with the cooking spray and set aside. Pour the chicken broth into a small heavy saucepan. Sprinkle the gelatin over it, and let soften for 5 minutes. Set over very low heat and stir until the gelatin dissolves--about 5 minutes. Remove from the heat and set aside.
In the large bowl of an electric mixer, beat the ricotta cheese, Parmesan cheese and cream cheese at moderate speed for 1 minute or until smooth. Beat in the yogurt, basil, pepper, and salt, then stir in the gelatin. Pour the mixture into the pan, cover, and refrigerate at least 3 hours or until set.
To serve, run a thin metal spatula around the edges of the cheese mixture and invert onto a large platter. Cut into 8 strips one way, then into 6 strips the opposite way, to form 48 fingers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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