MUSHROOM-GOAT CHEESE TART

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 10 oz. thinly sliced fresh mushrooms
  • 1 small onion, minced
  • Vegetable Cooking spray
  • 2 tsp. Brummel and Brown Yogurt Butter
  • 1 tsp. finely chopped fresh rosemary
  • 4 oz. goat cheese, softened
  • 12 oz. low-fat cottage cheese
  • 2 eggs

Directions

  • preheat to 325 degrees F.
  • Coat a 10" to 12" fry pan with vegetable spray; add 2 tsp. B&B Yogurt Butter, melt and add the onions
  • Cook onions until glassy and add mushroom slices; cook over medium heat until tender and starting to brown. Stir in rosemary and set aside.
  • Combine goat cheese, cottage cheese and eggs in a blender or food processor and process until smooth
  • Coat a 9" pie pan with vegetable spray; add cheese mixture and top with mushroom mixture.
  • Bake 40 minutes or until set. Cool 10 minutes. Cut into 8 pieces and serve.

Notes

(8 servings, 2 WW pt each)

adapted a recipe from "Cooking Light Cookbook 1989" by Oxmoor House.

Categories: Lunch  Weight Watchers 
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