1/3 cup dark or light rye bread crumbs

2 packages (8 oz ea) light cream cheese (neufchetel), at room temperature

16 ounces (2 cups) nonfat cottage cheese, at room temperature

8 ounces feta cheese, crumbled (1 cup)

2 large eggs plus whites from 3 large eggs

2 teaspoons caraway seeds

6 ounces baked ham, cut in 1/4 inch pieces (1 3/4 cups)

1 jar (6.5 oz) pimientos, drained and chopped (1/2 cup)

1 cup parsley leaves, chopped (1/2 cup)

1/4 cup thinly sliced scallions

for garnish: chives


Heat oven to 325 F. Grease an 8 or 9 inch spring form pan. Add bread crumbs to pan. Tilt pan to cover bottom and sides.

2. In food processor or with electric mixer, process cheeses until smooth, then egges, egg whites and caraway. Pour into a bowl.

3. Stir in ham, pimientos, parsley and scallions. Pour gently into prepared pan.

4. Bake 1 hour and 15 minutes until pick inserted near center comes out clean. (edges will crack during baking) cool in pan on wire rack 30 minutes. Remove pan sides and cool completely. Cover and refrigerate up to one week.

5. For fullest flavor, bring to room temperature before serving. Garnish with chives.

24 servings.


per serving: 116 cal, 8 g pro, 3 g car, 8 g fat, 46 mg chol, 374 mg sod