← All recipes

Cheese Fingers

This Cheese Fingers recipe uses Chicken Broth, Part Skim Ricotta Cheese, Parmesan Cheese, Cream Cheese Softened, and Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/3 cup
• 2 cup
• 1/2 cup
• 2 oz
• 1/4 tsp
• 1/8 tsp

Method (preview)

1. 1

   Pour the chicken broth into a small heavy saucepan, sprinkle the gelatin over it, and let soften for 5 minutes.

2. 2

   Set over very low heat and stir until the gelatin dissolves, about 5 minutes. remove from heat and set aside.

3. 3

   In the large bowl of an electric mixer, beat the ricotta cheese, Parmesan cheese and cream cheese at modest speed for 1 minute or until smooth.

4. 4

   Beat in the yogurt, basil, pepper, and salt, then stir in the gelatin.

5. 5

   Pour the mixture into the pan, cover and refrigerate at least 3 hours or until set.

6. 6

   To serve, run a thin metal spatula around the edges of the cheese mixture and invert onto a large platter.

7. 7

   Cut into 8 strips one way, then into 6 strips the opposite way, to form 48 fingers.