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Artichoke Pepper Torte

Ingredients
  Fat free cream cheese 16 Ounce, softened (2 Packages)
  Fat free ricotta cheese 15 Ounce (1 Container)
  Fat free egg substitute 4 Ounce
  Herbs and spices 1 Tablespoon
  Garlic salt 1 Teaspoon
  Canned artichoke hearts 8 1⁄2 Ounce, chopped (1 Can)
  Roasted red bell peppers 15 Ounce, drained
  Basil 1 Cup (16 tbs), chopped
Directions

In medium bowl, combine bagels, oil and 1 teaspoon chives; mix well.
Spray 9x2 1/2-inch springform baking pan with vegetable cooking spray.
Press bagel mixture into bottom of springform pan.
Bake at 375°F 15 minutes; cool.
With electric mixer, combine cheeses, soup, egg substitute, herbs, garlic salt and remaining 2 teaspoons chives; mix well.
Spread half the cheese mixture over bagel crust.
Top with artichokes and half each of peppers and basil.
Spread remaining cheese filling over basil; top with remaining peppers.
Bake at 375°F 1 hour or until set in middle; cool.
Refrigerate 6 to 8 hours or overnight.
Run knife around edge of torte; remove side of pan.
Top with remaining basil.
Slice thinly and serve with crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Artichoke
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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