Prep: 25 minutes. Goat cheese is lower in fat and calories than cheese made from cow's milk. You also get 5 grams of protein per serving, which will keep you satisfied for much longer than a sugar cookie.
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
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.