Preparation:
Lightly coat a non metallic 8 x 8 x 2 inch baking pan 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 the heat and set aside. In the large bowl of an electric mixer beat the ricotta cheese, parmesan cheese and cream cheese at moderate 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, smooth top evenly, cover with plastic wrap and refrigerate at least 3 hours or unitl set. To serve cut into 8 strips one way, then into 6 strips the opposite way, to form 48 fingers. Remove with thin metal spatula. Serve on melba toast squares. |
