| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
GRAHAM CRACKER CRUMBS FOR PIE CRUSTS (I USE 2 PREPARED GRAHAM CRACKER CRUSTS FROM THE GROCERY.) |
| 1 |
|
CONTAINER LOW-FAT COTTAGE CHEESE (24-OZ. SIZE) |
| 1 |
tb |
VANILLA |
| 2 |
tb |
LEMON JUICE |
| 18 |
pk |
EQUAL |
| 1 |
c |
SKIM MILK |
| 2 |
tb |
UNFLAVORED GELATIN |
| 1 |
|
"LA CREME" (8-OZ. SIZE) |
| 1 |
|
LOW FAT COUR CREAM (12-OZ. SIZE) |
| 1 |
ts |
VANILLA |
| 5 |
pk |
EQUAL |
INSTRUCTIONS
TOPPING
FROM TOO GOOD TO BE TRUE by Chet b.
It has often been said that everything that really tastes good is
fattening, and this is usually true; however, this cheesecake is one
exception that will really delight you. It is extremely good and very
inexpensive fat and calorie-wise. I got this recipe while attending a
cooking demonstration at the Woman.s Hospital, Baton Rouge, Louisiana. The
recipe was taken from the Paradise Cafe Cookbook.
Prepare 2 pie pans with 1/2 cup of graham cracker crumbs in each of use
prepared crusts. Process the cottage cheese, vanilla, lemon juice, and
Equal until smooth. On medium-high heat, mix skim milk and gelatin until
gelatin dissolves and mixture is foamy. Cool. Pour into food processor with
cottage cheese mixture and mix for one to two minutes. Pour even amount
into pie pans and cover with topping.
TOPPING: Fold ingredients together until smooth and cover tops of
cheesecakes with thin layer.
CHILL.
TIP: Don.t try to divide to make only one cheesecake. It doesn.t work;
besides, you will eat two at one sitting anyway . they are that good!
YIELD: 6 to 8 slices.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@aol.com on
Sep 18, 1997
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