Directions:
- In a bowl, combine cracker crumbs and margarine. Press into the bottom of a 9 springform pan. Set aside.
- In a mixing bowl, beat cream cheese until smooth.
- Add yogurt, egg, egg yolk, basil and rosemary. Beat on low until just blended. Stir in Swiss cheese.
- Pour into prepared crust. Place pan on baking sheet and bake at 350F for 40-50 minutes.
- Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
- Cut in wedges and serve with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.96 Kcal (1608 kJ) | ||
| Calories from fat | 278.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.9g | 48% | |
|---|---|---|---|
| Cholesterol | 119.91mg | 40% | |
| Sodium | 311.83mg | 13% | |
| Potassium | 205.74mg | 4% | |
| Total Carbs | 13.02g | 4% | |
| Sugars | 5.83g | 23% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 339.3mg | 34% | |
| Amount Per 100 g | |||
| Calories | 251.01 Kcal (1051 kJ) | ||
| Calories from fat | 181.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.2g | 48% | |
|---|---|---|---|
| Cholesterol | 78.39mg | 40% | |
| Sodium | 203.86mg | 13% | |
| Potassium | 134.5mg | 4% | |
| Total Carbs | 8.51g | 4% | |
| Sugars | 3.81g | 23% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 9.09g | 28% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.5mg | 4% | |
| Calcium | 221.8mg | 34% | |
* 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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