Low-cal cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Envelopes plain gelatin | |
| 6 | tablespoons | Sugar |
| ¼ | teaspoon | Salt |
| 3 | Eggs, separated | |
| 1½ | cup | Skim milk |
| 1 | teaspoon | Grated lemon rind |
| 3 | cups | Creamed cottage cheese |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| 6 | tablespoons | Sugar |
| ⅓ | cup | Graham cracker crumbs |
Directions
Mix together gelatine, 6 TBSP sugar, and salt in top of double boiler. Beat together egg yolks and milk; add to gelatin mixture. Place over boiling water and cook, stirring constantly until gelatine is dissolved and mixture thickens slightly (6 min app.) Remove from heat and stir in lemon rind.
Chill to unbeaten egg white consistency. While mixture is chilling, beat cottage cheese on high speed of electric mixer for 3 minutes (or press through sieve, or use food processor). Stir in lemon juice and vanilla.
Fold in gelatine mixture. Beat egg whites until stiff, but not dry.
Gradually add 6 TBSP sugar, and beat until very stiff. Fold gently into gelatine mixture. Turn into an 8 inch springform pan and sprinkle top with crumbs. Chill until firm. 10-12 servings of approximately 125 calories per serving.
From the files of: Melissa Mierau, Martensville, Sk
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