50+ Friends Club Cookbook -- Cakes and Frostings -- LOW CAL CHEESECAKE
50+ Friends Club Cookbook
Cakes and Frostings
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LOW CAL CHEESECAKE
From the Kitchen of: Pepper
| 2 | envelopes | plain gelatin |
| 6 | tbl. | Sugar |
| 1/4 | tea. | Salt |
| 3 | | Eggs, separated |
| 1-1/2 | cup | Skim milk |
| 1 | tea. | Grated lemon rind |
| 3 | cups | Creamed cottage cheese |
| 1 | tbl. | Lemon juice |
| 1 | tea. | Vanilla |
| 6 | tbl. | Sugar |
| 1/3 | cup | Graham cracker crumbs |
- 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.