Panela is a Mexican cheese that holds its shape when heated. That makes it perfect for this recipe. I like to brown it lightly in a skillet until it’s soft inside and serve it on salad greens with a low-fat tomato vinaigrette.
The cheese is made partly from skim milk, so it is a little less fattening. The vinaigrette has just a touch of oil.
Try French bread rubbed with a bit of garlic and toasted on the grill for a great accompaniment. Look for panela cheese among the Mexican cheeses at your supermarket.
Deane’s book “Low-Fat Kitchen” includes more than 100 recipes created for this column.