Yield: 2 Servings
Measure | Ingredient |
---|---|
⅔ cup | Cottage cheese |
\N \N | Artificial sweetener; equal to 6 tb. sugar |
1 tablespoon | Lemon; rind grated |
½ teaspoon | Vanilla |
2 \N | 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 |
\N \N | Artificial sweetener; to taste |
¼ teaspoon | Cherry extract |
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.