Low-fat feta cream – variations

Ingredients for 16 servings:

• 250 g feta cheese or white cow’s milk cheese light (with 12% fat)
• 400 g light cream cheese (0.2% fat)
• 1 small garlic clove(s)
• 2 tbsp parsley, roughly chopped
• 1 sprig(s) rosemary or
• ½ tsp rosemary, ground
• 2 tbsp olive oil
• salt and pepper
• 1 eggplant(s) (approx. 300 g)
• 250 g zucchini
• 250 g bell pepper(s) or mushrooms
• 250 g spinach or a pot of basil
• 1 tbsp low-fat milk
• 1 Pepper
• 1 tsp oregano
• 1 tsp sesame seeds, roasted
• Bread(s) for dipping, as desired
• Vegetable sticks for dipping, as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Eggplant cream, spinach cream, basil cream & Co for party or barbecue

Crumble the feta into a tall container, add the cream cheese, coarsely chopped garlic, and parsley. Pluck the rosemary needles from the sprigs and add them (or ground rosemary), season with salt and pepper. Pour over the oil and blend everything with a hand blender until creamy and the herbs are finely chopped. Refrigerate. Meanwhile, prepare the vegetables. Choose 4 varieties to your liking, about 250g each. Grill mushrooms or zucchini in the oven (30 minutes at 200°C). Cook the eggplants in the oven at top heat (45 minutes until tender), then remove the skin if desired. Grill the peppers at top heat until the skin turns black, then peel off the skin. Briefly blanch the spinach (or thaw frozen), and pluck the basil leaves from the sprigs. Once everything has cooled, continue processing: Roughly chop the vegetables and season with salt and pepper. Blend 1/4 of the cheese mixture with each vegetable using a hand blender until the vegetables are nicely chopped. If using eggplant, add 1 teaspoon of toasted sesame seeds; if using bell peppers, add a chili pepper; and if using zucchini, add oregano if desired. Let it sit for a few hours (or overnight). Tip: Adding basil makes the cream very thick, so you might want to stir in a little milk. Adding zucchini makes the cream more fluid and better for dipping bread (slightly hollow out the zucchini before grilling, this will make it a little more manageable). And if you’re in a hurry (and don’t have any vegetables on hand), the cream also tastes good raw; perhaps stir in a little milk for a creamier consistency. Our favorites are eggplant, spinach, and basil. Based on 16 servings: 3.7 g fat and 80 kcal per serving. Per 100g: 3.5g fat and 75 kcal. With, for example, 50g baguette bread per serving of cream, this is even a LowFat30 dish: 4.4g fat, 205 kcal, 19.3% kcal from fat. Or as a dip with, for example, 250g cucumber, carrot, or kohlrabi per serving of cream: 3.9g fat, 145 kcal, 24% kcal from fat. WW: 1.75 points per serving, 28 points for the entire amount (16 servings).