Pennsylvania dutch cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pinch salt | ||
| 4 | Egg whites | |
| 3 | Egg yolks | |
| 1½ | cup | Lowfat cottage cheese |
| ¼ | cup | Buttermilk |
| 1 | tablespoon | Fresh lemon juice |
| 1½ | teaspoon | Vanilla |
Directions
PHYLLIS SMITH WCDT64B
Beat salt and egg whites with electric mixer until stiff peaks form.
Set aside. Put all the remaining ingredients in a blender and blend until smooth and creamy. Pour the cheese mixture into the egg whites.
Gently, but thoroughly, fold together. Spoon the mixture into a 9" nonstick square or round cake pan. Bake in a preheated 350 oven for 40-50 minutes, until a knife inserted in the center comes out clean.
Chill thoroughly. The cake sinks in the center as it cools, making a depressing for fruit. Fill with berries or sliced unsweetened peaches to serve. Per serving: Calories--69⅒ Carbohydrate--2.0 grams Fat--2.3 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook