Yield: 12 Servings
|1½ cup||Blueberries or sliced strawberries|
|3 cups||Quark cheese, or Low fat Cottage cheese|
|2||Envelopes unflavored gelatin|
|1 cup||Skim milk|
|1 teaspoon||Grated lemon rind|
|2 tablespoons||Lemon juice|
|¼ cup||Granulated sugar or equivalent artificial sweetner|
|1 cup||Whipped topping, or Cottage cream (recipe follows)|
|2 cups||2% cottage cheese|
|2 tablespoons||Sugar or equivalent artificial sweetner|
|1 teaspoon||Vanilla or dry sherry|
Source - Recipes only magazine May/June l987 Recipe by: Lee Harvey & Helen Chambers "Lose Weight & Love it" Preparation time 45 minutes - chilling time - several hours Spray a 9" square pan or springform pan with non-stick spray. Line with 2 layers of waxed paper to fit the bottom. Spread fruit in pan. If blueberriesare frozen, do not thaw. If cottage cheese is not smooth, force through a sieve or whirl in the blender until smooth. In top of double boiler, combine gelatin with egg yolks, salt and milk. Stir well and heat over boiling water until gelatin is disolved and mixture thickens slightly.
Stir in lemon rind, lemon juice, vanilla and ¾ sugar or sweetner. Add cheese and beat with a wire whisk until smooth. Beat egg whites until stiff but not dry. Beat in remaining sugar or sweetner. Fold egg whites and whipped topping into gelatin mixture. Pour evenly over fruit. Chill for several hours. To unmold, run a hot knife around the edges of the pan.
Invert a serving plate over the pan, turn over quickly and cheesecake will be released. Remove wax paper. Serve cool with fresh fruit slices to garnish.
Calories per serving: l05 protein - good - calcium - fair - low cal Cottage Cream (can be used instead of whipped topping): Yield 2 cups This alternatve to whipped topping is from Kay Spicer's book, "Choice Deserts" In a food processore, combine ingredients and process until very smooth and creamy. Store in a covered container in the fridge for up to 5 days.
CaL. Tbsp. 13 Posted to JEWISH-FOOD digest V97 #108 by alotzkar@...
(Al) on Mar 31, 1997