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Danica’s Low Fat Healthy Pesto & Sun Dried Tomato Cream Cheese/Pesto Spread

April 28, 2009 by DanicasDaily 4 Comments

Ok, since you all seemed to really like the Pesto Recipe, I thought I’d share my favorite version. This is the one I make all the time and use it for dips (Think Sun Dried Tomato Pesto Cream Cheese Spread (yes, it’s healthy!). I love to put it on Pasta, Chicken and Fish as well. This one is lower in fat that the one I posted at lunch since it does not have nuts, but, nuts would be a nice addition.

I will have to take a picture the next time I make it.

Danica’s Healthy Pesto

1) Blanch 1 – 2 cups of basil leaves. (To blanch – add to boiling water for 1-2 minutes and remove. Drain and run under cold water.) Set aside.

2) Add 1 chicken or vegetable bouillon cube to ¼ c hot water. Set aside.

3) Combine in the food processor (a blender will also work): blanched basil, 4-6 cloves of fresh garlic, 1-2 teaspoons of olive oil. Add about 1-2 teaspoons of chicken broth – (Only use the amount of chicken broth needed to blend ingredients. You will not use the entire ¼ c.)

4) Blend the ingredients in the food processor until creamy and well blended.

5) Pour blended mixture into a bowl and stir in parmesan cheese to flavor (I like to use about ½ c or so – to absorb liquid.)

6) Drain excess liquid.

And since I am pretty sure you will ask, here is the recipe for the Sun Dried Tomato Pesto Cream Cheese Spread. It is fabulous with crackers or bread and I make it almost every Christmas (due to the colors!).

Sun Dried Tomatoes

1 9 oz. Jar of Sun-Dried Tomato Spread made by California Sun Dry Foods (preferable as this spread is seasoned and provides additional flavor)

or –

Drain 1 small jar of marinated Sun-Dried Tomatoes. Run them through the food processor until it forms a thick paste.

Use the Pesto Recipe Above.

1 – 2 squares of low-fat or regular cream cheese. You can also use the large plastic container of cream cheese.

Spray a flexible plastic bowl with non-stick cooking spray. Start layering with either the Sun-Dried Tomato Spread or Pesto. Alternate with thick layers of cream cheese. You may need to soften the cream cheese in the microwave for a few seconds in order to get it to cooperate.

Refrigerate. If the spread will not pop out of the mold easily, then place it in the freezer for about a half-hour to an hour to set.

Did I mention this is the recipe I made that won the Annie’s Recipe Contest Last Year? I actually created it in college but it has become such a hit with family & friends that I always make it.

Enjoy!

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Filed Under: Recipes Tagged With: Dips, Sauces

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Comments

  1. Jane Beall says

    April 28, 2009 at 12:53 pm

    I’m so glad you posted this. I love pesto but normally avoid it because some versions aren’t so waistline friendly – can’t wait to try it!

    Reply
  2. Danica's Daily says

    April 28, 2009 at 6:33 pm

    Jane ~ Let me know if you try it or the other version from last night. I thought I’d give you two to choose from – both are low cal and fat! I think it tastes so much better when you make it yourself too 🙂 Maybe because of the work involved 🙂

    Reply
  3. Danica's Daily says

    April 28, 2009 at 6:33 pm

    Jane ~ Let me know if you try it or the other version from last night. I thought I’d give you two to choose from – both are low cal and fat! I think it tastes so much better when you make it yourself too 🙂 Maybe because of the work involved 🙂

    Reply

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures around the world.

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