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CHILLED CHEESE FINGERS

nonstick cooking spray
1/3 cup chicken broth
1 envelope unflavored gelatin
2 cups part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 oz cream cheese, softened
1/3 cup plain low-fat yoghurt
3 tablespoons minced fresh basil
1/4 teaspoon black pepper
1/8 teaspoon salt

Lightly coat a glass 8 x 8x 2 inch baking dish with the cooking
spray and set aside. Pour the chicken broth into a small heavy
saucepan, sprinkle the gelatin over it, and let soften for 5 minutes.
Set over very low heat and stir until the gelatin dissolves, about
5 minutes. remove from heat and set aside. 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.

Beat in the yogurt, basil, pepper, and salt, then stir in the
gelatin. Pour the mixture into the pan, cover and refrigerate at
least 3 hours or until set. To serve, run a thin metal spatula
around the edges of the cheese mixture and invert onto a large
platter. Cut into 8 strips one way, then into 6 strips the opposite
way, to form 48 fingers. Serves 16 as a finger food.

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