Directions:
- Lightly coat a glass square baking dish with cooking spray and set aside.
- Pour chicken broth into a small heavy saucepan.
- Sprinkle gelatin over it and let soften 5 minutes.
- Set over very low heat and stir until gelatin dissolves about 5 minutes.
- Remove from heat and set aside.
- In large bowl of electric mixer beat ricotta, parmesan and cream cheese until smooth.
- Beat in yogurt, basil, pepper and salt then stir in gelatin.
- Pour mixture into pan then cover and refrigerate at least 3 hours or until set.
- To serve run a thin metal spatula around edges of 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.16 Kcal (461 kJ) | ||
| Calories from fat | 75.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 13% | |
|---|---|---|---|
| Cholesterol | 30.65mg | 10% | |
| Sodium | 165.3mg | 7% | |
| Potassium | 72.99mg | 2% | |
| Total Carbs | 1.97g | 1% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 6.6g | 13% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 145.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 172.49 Kcal (722 kJ) | ||
| Calories from fat | 117.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.08g | 13% | |
|---|---|---|---|
| Cholesterol | 47.99mg | 10% | |
| Sodium | 258.81mg | 7% | |
| Potassium | 114.28mg | 2% | |
| Total Carbs | 3.09g | 1% | |
| Sugars | 0.82g | 2% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 10.34g | 13% | |
| Vitamin C | 1mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 228.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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