Mushroom-Goat Cheese Tart
  • 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
  1. preheat to 325 degrees F.
  2. Coat a 10" to 12" fry pan with vegetable spray; add 2 tsp. B&B Yogurt Butter, melt and add the onions
  3. Cook onions until glassy and add mushroom slices; cook over medium heat until tender and starting to brown. Stir in rosemary and set aside.
  4. Combine goat cheese, cottage cheese and eggs in a blender or food processor and process until smooth
  5. Coat a 9" pie pan with vegetable spray; add cheese mixture and top with mushroom mixture.
  6. Bake 40 minutes or until set. Cool 10 minutes. Cut into 8 pieces and serve.
(8 servings, 2 WW pt each) adapted a recipe from "Cooking Light Cookbook 1989" by Oxmoor House.