Slimming recipes for the month of May >
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Light 'N Lemony Cheesecake
2 envelopes of unflavored gelatin
1/2 cup of cold skim milk
1 cup of skim milk, heated to boiling
2 teaspoons of grated lemon rind
3 tablespoons of lemon juice
2 tablespoons of no calorie liquid food sweetener
1 teaspoon of pure vanilla extract
2 eggs, separated
1/4 teaspoon of salt
3 cups (24 ounces) of partially creamed cottage cheese
1/4 cup of sugar
1/3 cup of graham cracker crumbs
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg |
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Sprinkle gelatin over cold milk in blender container, allow to soften. Add boiling milk, cover and process 35 to 60 seconds, until gelatin dissolves.
Add lemon rind, lemon juice, liquid sweetener, vanilla, egg yolks and salt, cover and blend at high speed for 1 minute.
Add the cottage cheese, one cup at a time, blending (covered) after each addition until smooth. Pour into large bowl, cover and refrigerate about 30 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
Beat egg whites until stiff but not dry, gradually add sugar and beat until very stiff. Fold into gelatin mixture. Combine the graham cracker crumbs with spices, sprinkle 3 tablespoons of mixture over bottom of 8 inch springform pan. Slowly pour gelatin mixture into pan. Sprinkle the remaining crumbs over top. Chill until firm. Refrigerate after serving. Makes one 8 inch cake 8 - 12 servings
Approximate calorie count: total calories 1, 141; 95 calories for 1/12 of cake and 71.3 calories for 1 1/16 of cheesecake
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