Pennsylvania dutch cheesecake

8 servings

Ingredients

Quantity Ingredient
Pinch salt
4 Egg whites
3 Egg yolks
1½ cup Lowfat cottage cheese
¼ cup Buttermilk
1 tablespoon Fresh lemon juice
1½ teaspoon Vanilla

Directions

PHYLLIS SMITH WCDT64B

Beat salt and egg whites with electric mixer until stiff peaks form.

Set aside. Put all the remaining ingredients in a blender and blend until smooth and creamy. Pour the cheese mixture into the egg whites.

Gently, but thoroughly, fold together. Spoon the mixture into a 9" nonstick square or round cake pan. Bake in a preheated 350 oven for 40-50 minutes, until a knife inserted in the center comes out clean.

Chill thoroughly. The cake sinks in the center as it cools, making a depressing for fruit. Fill with berries or sliced unsweetened peaches to serve. Per serving: Calories--69⅒ Carbohydrate--2.0 grams Fat--2.3 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook

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