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Ingredients:
12 oz. low fat Ricotta
cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan
Direction:
Put cheese in process with egg yolks and Fruit Sweet and
blend. Add milk, powder and process until smooth. Add vanilla,
lemon juice and peel to cheese mixture. Blend until smooth.
Beat egg whites until frothy, then add to the processor and
blend for about 2 seconds, until mixed. Butter the bottom and
1/2 way up the sides of a 9" springform pan. Pour the graham
cracker crumbs into the pan and shake until buttered area is
coated. Leave any extra on the bottom. Pour cheese cake
mixture into pan and bake at 350 degrees with a pan of water
in the oven to prevent drying. Bake for 45 minutes or until
inserted knife emerges clean. Cool. May serve with Wax
Orchards All-Fruit Fanciful preserve of your choice.
Variations: All cottage or all ricotta may be used. For
standard cream cheese cake, substitute 24 ounces cream cheese,
3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit Sweet. Adjust
lemon.
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For
Details about Ingredients , check your nearest American Store
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