Mango Chutney Torta

By katiemwilson

Ingredients

• 1 cup low-fat cottage cheese
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon ground curry
• 1 (9-ounce) jar mango chutney, divided
• 1 cup dry roasted peanuts, divided
• 1 cup sliced green onions divided
• 1 cup golden raisins, divided
• Garnishes: sliced green onions, chopped peanuts, toasted coconut

Preparation

Step 1

Process cottage cheese in a food processor until smooth. Add cream cheese and ground curry; process until smooth. Reserve half of cheese mixture. Add 2 tablespoons chutney and half each of peanuts, green onions, and raisins to remaining cheese mixture; pulse 3 or 4 times or until coarsely chopped. Spoon into an 8x4 inch loaf pan lined with plastic wrap; spread with 1/4 cup chutney. Pulse reserved cheese mixture, 2 tablespoons chutney, and remaining peanuts, onions, and raisins in processor 3 or 4 times or until coarsely chopped; spoon over torta, cover and chill 8 hours. Invert onto a serving plate. Top with remaining chutney