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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I came across the recipe for this scrumptious appetizer while taking an herb gardening course, says Lee-Ann Hamilton, Louisburg, Kansas. It was the hit of the buffet at our 'End of Class' party. Ingredients:
3 packages (8 ounces each) reduced-fat cream cheese, cubed |
2 cups (16 ounces) reduced-fat sour cream, divided |
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted |
3/4 cup egg substitute |
1/2 cup grated romano cheese |
2 to 4 tablespoons minced fresh basil |
1 to 2 tablespoons minced fresh thyme |
1 tablespoon cornstarch |
1 to 2 teaspoons minced fresh tarragon |
2 garlic cloves, minced |
1/2 teaspoon coarsely ground pepper |
3 tablespoons each chopped sweet red, yellow and orange pepper |
3 tablespoons minced chives |
assorted crackers or fresh vegetables |
Directions:
1. In a large bowl, combine the cream cheese, 1 cup sour cream and soup; beat until smooth. Add egg substitute; beat on low just until combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon, garlic and pepper; beat just until blended.
2. Pour into a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 35-45 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
3. Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread with remaining sour cream. Garnish with chopped peppers and chives. Serve with crackers or fresh vegetables. Yield: 24 servings.
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