| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Low-cal, Pies |
8 |
Servings |
INGREDIENTS
| 1 |
|
Egg, seperated |
| 1/2 |
c |
Skim milk |
| 1 |
pk |
Gelatin (envelope) |
| 1/8 |
ts |
Salt |
| 1 |
tb |
Equal (no substitute) |
| 1 1/2 |
c |
Cottage cheese |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Vanilla |
| 6 |
tb |
Lite Coolwhip |
INSTRUCTIONS
Take cottage cheese and cream in blender until very SMOOTH <this is the
hardpart>. Set aside. Put egg yolk in top of double boiler beat well and
add milk. Add gelatin & salt. Cook overr boiling water until gelatin
dissolves and mixture thickens. (about 10 minutes) Remove from heat, add
sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to
cooled mixture. Chill, stirring occasionally, until mixture mounds when
dropped from a spoon. Beat egg white until stiff. Fold egg white and
cool-whip together into mixture. Pour into graham crust. Or pour into pie
plate and top with crumb topping. Crumb Topping: crush 2 graham crackers
fine. Mix with pinch of cinnamon and nutmeg. Calories (without topping or
crust): 442 (Whole Pie!) Calories with Keebler Graham Crust: 1402 (per
serving 175 7gr fat)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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