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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Pesto "Cheesecake" with Pine Nuts

Source: Enlitened Kosher Cooking by Nechama Cohen

Cheese and nut dip for crackers or veggies.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	130.1

Total Carbs	4.4 g

Dietary Fiber	0.6 g

Sugars	2.5 g

Total Fat	8.5 g

Saturated Fat	2.9 g

Unsaturated Fat	0.8 g

Potassium	136.5 mg

Protein	8.4 g

Sodium	137.9 mg

Dietary Exchanges 8.5 Fat, 0.2 Vegetables, 1.0 Meat, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 tsp Margarine, soft, 80% fat 0.125
0.125 cup ground almonds 0.25
0 1/4 cup reduced fat grated parmesan cheese 2.5
2 1/2 cup chopped parsley 2.0
2 tbsp olive oil 1.0
1 pinch salt 1.0
1 each medium garlic cloves 16.0
16 oz Cheese, ricotta, reduced fat 16.0
16 oz Cheese, Mexican, farmer 2.0
2 each eggs 2.0
2 each egg whites 2.5
2 1/2 oz pine nuts

Directions

Preheat oven to 325 degrees F. Grease the bottom and sides of 9-inch springform pan with margarine.
Combine almonds and 1/4 cup Parmesan cheese. Sprinkle mixture in pan, coating all around. Refrigerate.
Combine basil, parsley, olive oil, salt and garlic, and process into a smooth paste, about 2 minutes. Transfer this to a large bowl.
Drain cheeses well and mix in a separate bowl until smooth. Add eggs and mix again.
Pour basil mixture into cheese mixture and combine well. Pour into prepared pan. Sprinkle top with pine nuts.
Bake for about 1 1/4 hours. Allow to cool in oven so that the cheesecake sets well.
Serve at room temperature with raw vegetables, or crackers and dips.