Mango Chutney Torta

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

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 8 x 4 inch loaf pan lined with plastic wrap; spread with ½ 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, if desired. Garnish, if desired, and serve with crackers.

Yield: 25 servings