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.