- 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
- calories 144
- fat 8 g
- satfat 4 g
- monofat 2 g
- polyfat 1 g
- protein 5 g
- carbohydrate 12 g
- fiber 1 g
- cholesterol 16 mg
- iron 1 mg
- sodium 326 mg
- calcium 56 mg
How to Make It
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.
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.
Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.
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.