Login to Save Like

Ingredients

• Crust:
• 5 (1-ounce) slices whole wheat bread
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 1 teaspoon extravirgin olive oil
• 1 garlic clove, minced
• Filling:
• 1 1/4 cups sun-dried tomato halves, packed without oil (about 3 ounces)
• 1 1/4 cups 1% low-fat cottage cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 2 (8-ounce) blocks 1/3-less-fat cream cheese
• 2 (8-ounce) blocks fat-free cream cheese
• 2 large egg whites
• 1/4 cup coarsely chopped fresh basil
• 1/2 cup drained canned artichoke hearts, chopped
• 72 Melba toast rounds (about 12.5 ounces)

Description

MyRecipes Recommends That You Make This Sun-Dried Tomato Cheesecake Recipe From Cooking Light

MyRecipes