Directions:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese.
- Pour into prepared crust. Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.77 Kcal (426 kJ) | ||
| Calories from fat | 63.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 39.12mg | 13% | |
| Sodium | 160.57mg | 7% | |
| Potassium | 84.09mg | 2% | |
| Total Carbs | 5.6g | 2% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 4.08g | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 243.93 Kcal (1021 kJ) | ||
| Calories from fat | 151.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 11% | |
|---|---|---|---|
| Cholesterol | 93.76mg | 13% | |
| Sodium | 384.87mg | 7% | |
| Potassium | 201.56mg | 2% | |
| Total Carbs | 13.42g | 2% | |
| Sugars | 5.48g | 9% | |
| Dietary Fiber | 0.52g | 1% | |
| Protein | 9.78g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.9mg | 2% | |
| Calcium | 192.5mg | 8% | |
* 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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