- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1/2 cup (2 ounces) crumbled goat cheese
- 2 tablespoons fat-free milk
- 1/4 cup commercial basil pesto (such as Buitoni)
- 3 tablespoons finely chopped pitted kalamata olives
- 3 tablespoons finely chopped pimiento-stuffed olives
- 1/4 cup finely chopped drained oil-packed sun-dried tomato halves (patted dry with a paper towel)
- 1 (6-ounce) package whole-wheat crackers, such as Health Valley
1. Line a 5- x 3-inch mini-loaf pan with clear or colored plastic wrap, allowing extra wrap to extend over the edges of the pan so that you can seal the top when done. In a medium bowl, combine cream cheese, goat cheese, and milk; mix well. Spread pesto in bottom of plastic wrap-lined pan. Spread half of cheese mixture over pesto.
2. Combine the olives; spread over cheese mixture, pressing down with back of a spoon or spatula. Spoon remaining cheese mixture over olives; spread to an even layer with a spatula. Spoon sun-dried tomatoes evenly over cheese mixture, pressing down with back of a spoon or spatula.
3. Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.
4. To serve, unmold terrine onto a plate or platter; surround with wheat crackers. Terrine can be stored in the refrigerator up to 3 days after making.
Prep: 25 minutes. Goat cheese is lower in fat and calories than cheese made from cow's milk. You also get 5 grams of protein per serving, which will keep you satisfied for much longer than a sugar cookie.
- Yield: Makes 14 servings (serving size: 2 tablespoons terrine mixture and 5 crackers)
|Calories per serving:||144|
|Fat per serving:||8g|
|Saturated fat per serving:||4g|
|Monounsaturated fat per serving:||2g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||5g|
|Carbohydrate per serving:||12g|
|Fiber per serving:||1g|
|Cholesterol per serving:||16mg|
|Iron per serving:||1mg|
|Sodium per serving:||326mg|
|Calcium per serving:||56mg|