Summary

Ingredients

• 250 g feta cheese or white cow`s milk cheese liht (with 12% fat)
• 400 g liht cream cheese (0.2% fat)
• 1 small clove garlic
• 2 tablespoon parsley, roughly chopped
• 1 sprig rosemary or
• 0.5 teaspoon ½ rosemary, ground
• 2 tablespoon 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 basil
• 1 tablespoon milk, low in fat
• 1 hot pepper
• 1 teaspoon oregano
• 1 teaspoon sesame seeds, toasted
• Bread (s) for dipping, as desired
• sticks Vegetable for dipping, as desired

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Instructions

1. Crumble the feta in a tall container, add the cream cheese, coarsely chopped garlic and parsley. Pluck the rosemary needles from the branches, add them (or ground rosemary), salt and pepper. Pour the oil over it and mix everything with a hand blender until it has a creamy consistency and the herbs are small enough. Put something into the fridge.
2. In the meantime, prepare the vegetables. Choose 4 types according to taste, approx. 250 g each. Grill the mushrooms or zucchini in the oven (30 minutes at 200 ° C). Cook the aubergines in the oven on top heat (45 minutes until they are soft), then remove the skin if desired. Grill the peppers on top heat until the skin turns black, then peel off the skin. Briefly blanch the spinach (or defrost the frozen one), pluck the basil leaves from the twigs.
3. After everything has cooled down, continue processing:
4. Roughly chop the vegetables and season with salt and pepper. Mix 1/4 of the cheese mixture with one type of vegetable with the hand blender until the vegetables are comfortably chopped up. For aubergines, add 1 teaspoon of roasted sesame, add a pepperoni for paprika and, if you like, for zucchini e.g., Oregano. Then let it steep for a few hours (or overnight).
5. Tip: The cream becomes very firm with basil, then stir in some milk if necessary. With zucchini, the cream becomes more fluid and is then better suited for dipping bread (Zucchini lightly hollow out before grilling, then it will be a little better). And for those who are in a hurry (and don`t have any vegetables at hand): the cream tastes good in the raw state too, then maybe stir in some milk to make it creamier. Our favorites are eggplant, spinach, and basil.
6. With 16 servings: 3.7 g fat and 80 kcal per serving.
7. Per 100g: 3.5 g fat and 75 kcal.
8. With e.g., 50 g baguette bread per serving of cream is even a LowFat30 dish: 4.4 g fat, 205 kcal, 19.3% kcal from fat.
9. Or as a dip with e.g., 250 g cucumber, carrot or kohlrabi per serving of cream: 3.9 g fat, 145 kcal, 24% kcal from fat.
10. WW: 1.75 points per serving, 28 points for the total amount (16 servings).