Nutrition Information

Calories	182 cals
Total Fat	9 g
Cholesterol	22 mg
Dietary Fiber	1 g
Sodium	172 mg
Protein	5 g
Total Carbohydrate	21 g

Baked Cheese in Flaky Pastry

Ingredients

• 1/2 cup Daisy Brand 4% Cottage Cheese
• 1/4 cup sweetened dried cranberries
• 1/4 cup shredded Swiss cheese
• 1/4 teaspoon red pepper flakes
• 6 sheets frozen phyllo dough, thawed
• 3 tablespoons melted butter
• 2 tablespoons apricot jam

Directions

Mix cottage cheese and cranberries. Drain liquid from cottage cheese mixture by placing in a sieve lined with several layers of paper towels or coffee filters set in a bowl. Cover with more layers of paper towel and weight down with a small food can. Refrigerate 8 hours or overnight. Mix cottage cheese fruit mixture with Swiss cheese and crushed red pepper; set aside. Unfold phyllo dough and place 2 sheets on baking sheet. Brush with butter. Place 2 more sheets across buttered sheets, forming an X. Brush with butter. Place 2 more sheets diagonally over original sheets. Brush with butter. Pat drained cottage cheese mixture into 4-inch disc on the middle of the dough sheets. Spoon the jam on top of cottage cheese. Pull edges of phyllo up to form a ball, twisting top to seal. Brush all over with butter. Bake at 375 degrees for 15-18 minute or until golden brown. Let stand for 5 minutes before serving. *If desired, raspberry jam may be used instead of apricot.