---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-cal, Appetizers, Vegetables, Cheesecakes, Dairy
       Yield: 16 servings
            -JUDY GARNETT PJXG05A
   2 1/2 c  Nonfat cottage cheese
      10 oz Frozen chopped spinach;
       8 oz Phillly non-fat cream cheese
            -cut into pieces
     1/4 c  Romano cheese (1 oz)
       1 lg Egg
       2 lg Egg whites
       2 cl Garlic; minced
       2 ts Dried basil
     1/4 ts Salt
     1/8 ts Freshly ground black pepper
            Cherry tomatoes
            Fresh basil leaves; optional
   Preheat oven to 325 deg. Lightly oil a 9-inch
   springform pan and set aside. Place cottage cheese in
   a fine sieve and gently press down on it with a wooden
   spoon to drain liquid. Put the pressed cottage cheese
   in a food processor. Squeeze spinach to remove excess
   liquid and add to the cottage cheese along with the
   cream cheese, Romano, egg, egg whites, garlic, basil,
   salt and pepper. Process until smooth. Blend with
   electric beaters until almost smooth. Spoon the
   spinach mixture into the prepared pan and smooth the
   top with a spatula. Bake for about 1 hour, or until
   firm. Cool on wire rack. (May be prepared ahead and
   stored, covered, in the refrig. for up to 2 days.
   Allow to come to room temp. before serving. To serve,
   place pan on a serving plate, run a knife around outer
   edge and remove pan sides. Garnish with tomatoes and
   basil leaves, if desired. Serve with crackers or
   French bread. Source: Eating Well Per serving: 73
   calories, 8 g protein, 3 gm fat, 3 g carbo, 252 mg
   sodium, 23 mg. cholesterol