| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
|
|
Crust: optional: (I prefer buying this already made – keebler or nabisco) |
| 1/2 |
c |
Graham cracker crumbs |
| 4 |
ts |
Margarine; melted |
| 1 |
c |
Low-fat cottage cheese |
| 2 |
ct |
(8-oz) reduced-calorie soft-style cream cheese |
| 3/4 |
c |
Sugar |
| 2 |
tb |
All-purpose flour |
| 1 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 1/4 |
c |
Skim milk |
INSTRUCTIONS
FILLING
From: ALVAREZ_MADELINE/HP5600_04@hpprdea.prd.hp.com
Date: Wed, 13 Apr 1994 15:53:24 -0400
From: Better Homes & Garden - New Dieter's Cook Book
Crust: In a small bowl stir together graham cracker crumbs and melted
margarine. Press onto the bottom only of an 8-inch springform pan. Set
aside.
With an electric mixer beat undrained cottage cheese till smooth. Add
cream cheese, sugar, flour, and vanilla; beat till smooth Add eggs and beat
just till combined. Do not overbeat. Stir in the milk. Pour mixture into
pan.
Bake in a 375 oven for 40 to 45 min. or till set. Cool 10 min. Cover and
chill thoroughly.
Note: To test your cheesecake for doneness, gently shake the sides of the
pan. The center should appear nearly set.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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