Low Cal Cheesecake
Serving Size : 10
Ingredients for prepare Low Cal Cheesecake
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | envelopes | plain gelatin |
| 6 | tablespoons | sugar |
| 1/4 | teaspoon | salt |
| 3 | | eggs - separated |
| 1 1/2 | cups | skim milk |
| 1 | teaspoon | lemon rind - grated |
| 3 | cups | creamed cottage cheese |
| 1 | tablespoon | lemon juice |
| 1 | teaspoon | vanilla |
| 6 | tablespoons | sugar |
| 1/3 | cup | graham cracker crumbs |
recipe Low Cal Cheesecake
Mix together gelatin, 6 tbs sugar, and salt in top
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of double boiler. Beat together egg yolks and milk; add to gelatin mixture. Place over
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boiling water and cook, stirring constantly until gelatin is dissolved and mixture thickens slightly (6 min app.)
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Remove from heat and stir in lemon rind. Chill to unbeaten egg white consistency.
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While mixture is chilling, beat cottage cheese on high speed of electric mixer for 3 minutes (or press
Low Cal Cheesecake
through sieve, or use food processor). Stir in lemon juice and vanilla. Fold in gelatin mixture. Beat
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egg whites until stiff, but not dry. Gradually add 6 tbs sugar, and beat until very
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stiff. Fold gently into gelatin mixture. Turn into an 8 inch Springform pan and sprinkle top with crumbs. Chill until
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firm. 10-12 servings of approximately 125 calories per serving.
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