65 calories
per serving
From Good Housekeeping
Total
time 10 minutes
plus chilling
Makes 2 Cheese Logs
3 Tbsp.
roasted salted almonds
¼ cup fresh
flat-leaf parsley leaves
2 piquillo
peppers, patted dry
8 oz.
reduced-fat cream cheese (Neufchâtel)
4 oz. goat
cheese
½ tsp.
ground coriander
1/8 tsp.
cayenne (ground red pepper)
1 tsp.
coarsely ground pink pepper or ½ tsp. freshly ground black pepper
Crackers
(optional)
1. In food
processor with knife blade attached, pulse almonds until finely chopped.
Transfer to large sheet of plastic wrap; do not wipe bowl. Pulse parsley until
finely chopped; transfer to plastic wrap with almonds. Wipe bowl clean.
2. In cleaned
food processor, pulse piquillo peppers until finely chopped. Add cheeses,
coriander, and cayenne; pulse until well mixed, occasionally scraping bowl with
rubber spatula. Transfer mixture to clean large sheet of plastic wrap and form
into 12-inch-long log.
3. Add pink
pepper to parsley mixture; mix well. Spread in 12″ by 5″ rectangle.
Using plastic wrap, place cheese log on parsley mixture. Roll and gently press
into parsley mixture. Wrap tightly in the plastic wrap. Refrigerate about 3
hours, or until firm. Log can be refrigerated up to 3 days. To serve, cut log
crosswise to form 2 smaller logs and arrange on platter with crackers.
Each
2-tablespoon serving
About 3 g protein, 1 g carbohydrate, 6 g total fat (3 g saturated), 0 g fiber,
14 mg cholesterol, 90 mg sodium.