Tortellini Nibblers Recipe

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Looking for a unique appetizer idea? Try Stephanie Krienitz's creative combination. The Plainfield, Illinois cook pairs cheese tortellini with a cool, creamy Parmesan sauce for dipping.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 20 servings


  • 1/2 cup fat-free milk
  • 3 tablespoons nonfat dry milk powder
  • 1-1/2 cups (12 ounces) 1% cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (9 ounces) refrigerated cheese tortellini

Nutritional Facts

4 each: 49 calories, 1g fat (1g saturated fat), 4mg cholesterol, 168mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1/2 starch, 1/2 meat.


  1. In a blender, cover and process milk and milk powder until blended. Add the cottage cheese, Parmesan cheese, lemon juice, rosemary, salt and pepper; cover and process until smooth. Cover and refrigerate for 30 minutes.
  2. Cook tortellini according to package directions; drain. Serve with Parmesan sauce for dipping. Yield: 20 appetizer servings.
Originally published as Tortellini Nibblers in Quick Cooking November/December 2001, p14

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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