0 (0)

Categories: Appetizers, Vegetarian

Cottage cheese spread

Cottage cheese spread
Los Angeles Times

Eating right means being prepared. When hunger strikes, have on hand low-fat snacks such as this cottage cheese spread. This recipe was given to me by a Hungarian friend, Ildiko Worner. She likes to make a batch and keep it ... Read more

Total time: 30 minutes | Makes 2 cups
  • 2 cups low-fat cottage cheese
  • 2 teaspoons grated onion
  • 1 teaspoon paprika
  • 1 teaspoon caraway seeds
  • 3/4 teaspoon salt
  • 1/2 (8-ounce) thin baguette
  • Nonstick cooking spray
  • Carrot and celery sticks, for serving, optional

Step 1Press cottage cheese through sieve with back of spoon. Stir in onion, paprika, caraway seeds and salt. Store in covered container in refrigerator.

Step 2Cut baguette into 32 thin slices and place in single layer on baking sheet. Spray slices with nonstick cooking spray. Bake at 400 degrees 5 minutes. Turn and spray second side with cooking spray. Bake until browned, 3 to 5 minutes. Cool, then store in resealable plastic bags until serving.

Step 3Serve cheese as spread on toasted baguette slices or serve as dip with celery and carrot sticks.

Each tablespoon with 1 toast:
20 calories; 131 mg sodium; 1 mg cholesterol; 0 fat; 2 grams carbohydrates; 2 grams protein; 0.09 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Hudson's steamed Manila clams
Spinach- and ricotta-stuffed challah
Black bean hummus
Queso de chiva fundido con pipian verde (Broiled goat cheese with pumpkin seed sauce)