You are here

Artichoke Pepper Torte

  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

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: 
Side Dish
Lacto Ovo Vegetarian
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 920 Calories from Fat 96

% Daily Value*

Total Fat 6 g9%

Saturated Fat 0.97 g4.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4556.4 mg189.8%

Total Carbohydrates 106 g35.2%

Dietary Fiber 17.8 g71%

Sugars 46.5 g

Protein 98 g195.3%

Vitamin A 448.2% Vitamin C 475%

Calcium 447.5% Iron 54%

*Based on a 2000 Calorie diet

Artichoke Pepper Torte Recipe