Mushroom-Goat Cheese Tart
(8 servings)
(8 servings)
This wonderful appetizer can also be used as a luncheon main dish. It's so rich you won't believe it's only 2 pts per slice! I adapted a recipe from "Cooking Light Cookbook 1989" by Oxmoor House.
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
- preheat to 325 degrees F.
- Coat a 10" to 12" fry pan with vegetable spray; add 2 tsp. B&B Yogurt Butter, melt and add the onions
- Cook onions until glassy and add mushroom slices; cook over medium heat until tender and starting to brown. Stir in rosemary and set aside.
- Combine goat cheese, cottage cheese and eggs in a blender or food processor and process until smooth
- Coat a 9" pie pan with vegetable spray; add cheese mixture and top with mushroom mixture.
- Bake 40 minutes or until set. Cool 10 minutes. Cut into 8 pieces and serve.
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