Cherry cheesecake #2
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Cottage cheese |
| Artificial sweetener; equal to 6 tb. sugar | ||
| 1 | tablespoon | Lemon; rind grated |
| ½ | teaspoon | Vanilla |
| 2 | Eggs; separated | |
| ¼ | cup | Evaporated skim milk |
| ⅓ | cup | Instant non-fat dry milk |
| 1 | cup | Sweet cherries; pitted |
| ¼ | cup | Cherry flavored beverage; dietetic |
| Artificial sweetener; to taste | ||
| ¼ | teaspoon | Cherry extract |
Directions
CHEESECAKE
CHERRY TOPPING
CHEESECAKE: Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350~. TOPPING: In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.