Crust:
\n5 (1-oz.) slices whole wheat bread
\n1\/2 C. chopped fresh parsley
\n1\/2 tsp. salt
\n1\/2 tsp. grated lemon rind
\n1\/2 tsp. freshly ground black pepper
\n1 T. butter
\n1 tsp. extravirgin olive oil
\n1 garlic clove, minced<\/p>\n
Filling:
\n1 1\/4 C. sun-dried tomato halves, packed without oil (about 3 oz.)
\n1 1\/4 C. 1% low-fat cottage cheese
\n1 T. fresh lemon juice
\n1 T. all-purpose flour
\n1\/4 tsp. salt
\n2 (8-oz.) blocks 1\/3-less-fat cream cheese
\n2 (8-oz.) blocks fat-free cream cheese
\n2 large egg whites
\n1\/4 C. coarsely chopped fresh basil
\n1\/2 C. drained canned artichoke hearts, chopped
\n72 Melba toast rounds (about 12.5 oz.)<\/p>\n
Preheat oven to 350\u00b0.Line bottom of a 9-inch springform pan with parchment. To prepare crust, place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 2 C.. Combine breadcrumbs, parsley, 1\/2 tsp. salt, rind, and pepper in a medium bowl. Melt butter in a small skillet over medium heat. Add oil and garlic; cook 1 minute, stirring constantly. Add butter mixture to breadcrumbs; stir with a fork. Press breadcrumb mixture evenly into the bottom of the prepared pan. Set aside. To prepare filling, cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain and finely chop Place cottage cheese in a food processor; process until smooth. Add lemon juice and next 5 ingredients (through egg whites); process until smooth. Add tomatoes, basil, and artichoke; process until well blended. Pour cream cheese mixture into prepared pan. Bake at 350\u00b0 for 30 minutes or until almost set; let cool to room temperature. Cover and chill; cut into 24 wedges. Serve at room temperature with Melba toast rounds.<\/p>\n
Yield: 24 servings (serving size: 1 wedge and 3 melba toast rounds)
\nCalories: 164
\nFat: 6.3g
\nFiber: 1.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
Crust: 5 (1-oz.) slices whole wheat bread 1\/2 C. chopped fresh parsley 1\/2 tsp. salt 1\/2 tsp. grated lemon rind 1\/2 tsp. freshly ground black pepper 1 T. butter 1 tsp. extravirgin olive oil 1 garlic clove, minced Filling: 1 1\/4 C. sun-dried tomato halves, packed without oil (about 3 oz.) 1 1\/4 C. 1% low-fat cottage cheese 1 T. fresh lemon juice 1 T. all-purpose flour 1\/4 tsp. salt 2 (8-oz.) blocks 1\/3-less-fat cream cheese 2 (8-oz.) blocks fat-free…<\/p>\n