Layered Pesto Spread
 

Serves 6; 2 tablespoons per serving

1 cup nonfat or low-fat cottage cheese
2 tablespoons pesto
Paprika (optional)
Fresh basil leaves (optional)

Place cottage cheese in a colander; rinse under cold running water. Drain.

Place drained cottage cheese in a blender or the work bowl of a food processor fitted with a metal blade. Cover and process until smooth (there should be about 3/4 cup). Line a 1-cup custard cup or mold with plastic wrap. Spread 1/4 cup of the blended cottage cheese in bottom of cup. Spread 1 tablespoon of pesto over cheese. Repeat cheese and pesto layers, ending with cheese. Cover and chill for several hours or overnight before serving.

Before serving, uncover and invert custard cup or mold onto a serving plate. Remove cup and carefully peel plastic wrap from mold. Sprinkle with paprika and garnish with fresh basil leaves if desired. Serve with light crackers or thin slices of French bread.

Calories: 38 kcal
Protein: 4 g
Carbohydrates: 1 g
Total Fat: 2 g
Saturated Fat: 0 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 36 mg