4 1/4 cup crushed onion flavored melba toast, divided
3 Tbsp. minced shallots
2 1/2 cups packed trimmed watercress
1/4 tsp. fresh ground pepper
2 cups nonfat cottage cheese
3 oz. shredded provolone cheese
1/4 cup all-purpose flour
1/4 tsp. salt
1 small can (8 3/4 oz) creamed corn
Coat the bottom of an 8 inch springform pan with cooking spray and sprinkle with 2 tablespoons of melba toast crumbs; set aside.
Coat a medium nonstick skillet with nonstick spray and place over medium high heat until hot. Add shallot, saute one minute. Add watercress and pepper, saute 2 minutes more.
In food processor, combine remaining melba toast crumbs, and remaining ingredients. Process until smooth then add in watercress mixture and process until chopped. Press mixture into prepared pan and bake at 325* for one hour and 15 minutes, or until almost set. Remove from oven and cool 15 minutes. Chill at least 2 hours. Serve chilled or at room temperature.
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