| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Low-cal, Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 2 |
|
Envelopes plain gelatin |
| 6 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs, separated |
| 1 1/2 |
c |
Skim milk |
| 1 |
ts |
Grated lemon rind |
| 3 |
c |
Creamed cottage cheese |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Vanilla |
| 6 |
tb |
Sugar |
| 1/3 |
c |
Graham cracker crumbs |
INSTRUCTIONS
Mix together gelatine, 6 TBSP sugar, and salt in top of double boiler. Beat
together egg yolks and milk; add to gelatin mixture. Place over boiling
water and cook, stirring constantly until gelatine is dissolved and mixture
thickens slightly (6 min app.) Remove from heat and stir in lemon rind.
Chill to unbeaten egg white consistency. While mixture is chilling, beat
cottage cheese on high speed of electric mixer for 3 minutes (or press
through sieve, or use food processor). Stir in lemon juice and vanilla.
Fold in gelatine mixture. Beat egg whites until stiff, but not dry.
Gradually add 6 TBSP sugar, and beat until very stiff. Fold gently into
gelatine mixture. Turn into an 8 inch springform pan and sprinkle top with
crumbs. Chill until firm. 10-12 servings of approximately 125 calories per
serving.
From the files of: Melissa Mierau, Martensville, Sk
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