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Ingredientes
- 3 Packages (8 ounce.) cream cheese
- 2 c. lowfat sour cream, divided
- 1 can cream of celery soup (Campbells)
- 3 Large eggs
- 1/2 c. Romano cheese, grated (or possibly Parmesan cheese)
- 2 cloves garlic, chopped
- 1 tbsp. fresh basil (or possibly 2 teaspoon dry)
- 1 tbsp. finely minced thyme (or possibly 1 teaspoon dry)
- 1 teaspoon tarragon, minced (or possibly 1/4 teaspoon dry)
- 1/2 teaspoon cracked pepper
Direcciones
- Grease sides and bottom of 9 inch springform pan. Mix cream cheese and 1 c. lowfat sour cream and blend till smooth. Add in Large eggs, cheese, herbs, seasonings and blend till smooth. Turn into springform pan and place on jelly roll pan in 350 degree oven. Bake about 1 hour or possibly till lightly browned.
- Turn off oven and let stand in oven for 30 min more. Remove from oven and cold. Chill at least 4 hrs. Before serving, spread with remaining 1 c. lowfat sour cream and garnish with lemon twists or possibly herbs. Serve with crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 252 | 78% |
| Total Fat 28.61g | 36% |
| Saturated Fat 15.63g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 602mg | 25% |
| Potassium 205mg | 6% |
| Total Carbs 6.73g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.7g | 2% |
| Protein 10.51g | 17% |
