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Dairy, Eggs, Fruits Jewish Cheesecakes, Looneyspoon 8 Servings

INGREDIENTS

1 1/2 c Crushed low-fat graham
wafers
1 T Sugar
1 Egg white
1 c Low-fat 1% cottage cheese
2 c Low-fat sour cream
1/2 c Sugar
2 T All-purpose flour
1 Egg
2 Egg whites
2 t Vanilla
1 19 oz cherry or blueberry
pie filling or fresh
fruit
to top cake

INSTRUCTIONS

Preheat oven to 375F.  Spray an 8-inch springform pan with non-stick
spray. Set aside.  In a small bowl, mix together graham crumbs and
sugar. Add egg white.  Stir until well blended. Press crumb mixture
firmly over bottom and  part way up sides of springform pan. Bake just
until edges feel firm  and dry, about 8 minutes. Be careful not to
overbake. Set aside to  cool. Reduce oven to 300F.  In blender, process
cottage cheese and sour cream until smooth (about  1 minute). Add
sugar, flour, egg, egg whites, and vanilla and process  again until
well blended.  Pour filling into pie crust and bake about 1 hour and 15
minutes, or  until edges are dry to touch and center jiggles only
slightly when  pan is shaken. Remove from oven and cool completely.
Cover and  refrigerate for at least 5 hours before serving. Run a knife
along  inside edge of pan and remove sides. Serve with pie filling or
fresh  fruit on top.  Makes 8 large slices.  PER SLICE with cherry pie
filling): 281 calories, 3.6 g fat, 53.7 g  carbohydmie, 11 g protein,
234 mg sodium, 31 mg cholesterol CALORIES  FROM FAT: 11.1%  Converted
by MC_Buster.  Recipe by: Janet & Greta Podleski "Looneyspoons"  Posted
to JEWISH-FOOD digest by Bob & Carole Walberg  <walberg@escape.ca> on
Dec 03, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 215
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 24.4mg
Sodium: 160.3mg
Potassium: 219.2mg
Carbohydrates: 44.5g
Fiber: 1.5g
Sugar: 19.3g
Protein: 6.6g


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