Festive Vegetable Cheesecake
Prepare this appetizer ahead of time; its very easy to reheat when ready to serve.
INGREDIENTS | SERVES 18
- Nonstick cooking spray
- 1 tablespoon plain bread crumbs
- 1 tablespoon canola oil
- 1 cup zucchini, shredded
- 1 cup carrots, shredded
- 1/4 cup red peppers, chopped
- 2 (8-ounce) packages whipped cream cheese
- 2 eggs
- 1/2 cup low-fat sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh parsley, chopped
- 4 tablespoons minced garlic
- 1/2 teaspoon dried thyme
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Preheat oven to 350°F.
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Spray a springform pan with nonstick cooking spray. Dust with 1 to 2 tablespoons bread crumbs.
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In a large skillet, heat oil on low heat. Sauté the zucchini, carrots, and peppers. Cook until softened. Allow to cool.
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In a large mixing bowl, beat the cream cheese until fluffy.
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Add eggs, sour cream, Parmesan cheese, parsley, garlic, thyme, and vegetable mixture. Pour into the springform pan.
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Place this pan into a larger pan filled about half way with water.
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Bake in the water bath for 50 minutes. Cool before serving.
Those 2,000-Calorie Holiday Dinners—a Thing of the Past!
It is not a difficult task to create the habit of “tweaking” some of those favorite family recipes, and see if anyone really tastes a difference. In this recipe, using regular sour cream, cream cheese and eggs (and olive oil, though the healthiest of those fats) brings the total fat content of the recipe to approximately 115 grams of fat. By making the changes, the fat is cut down by about half. Give it a try!
