| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Low-fat |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham crumbs |
| 1 |
tb |
Sugar |
| 1 |
|
Single egg white |
| 1 |
c |
LF cottage cheese (1%) |
| 2 |
c |
LF sour cream |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Flour |
| 1 |
|
Single egg |
| 2 |
|
Single egg whites |
| 2 |
ts |
Vanilla |
| 19 |
oz |
Pie filling |
INSTRUCTIONS
1. In small bowl, blend crumbs and sugar. Add egg white and stir until
well-blended. Press firmly over bottom and partway up sides of sprayed 8"
springform pan. Bake at 375F 8 mins until edges feel firm and dry. Set
aside.
2. In blender, process cottage cheese and sour cream 1 min until smooth.
Add sugar, flour, egg, egg whites and vanilla and blend again.
3. Pour into prepared crust and bake at 300F for 1hr and 15 mins until
edges are dry to touch and centre jiggles only slightly when pan is shaken.
Cool completely, then cover and refridgerate for at least 5 hrs before
serving. Serve with pie filling on top.
Make sure to blend until smooth to avoid grainy texture! I need MUCH longer
than 75 mins for it to firm up.
Per slice (with cherry pie filling):
281 calories, 3.6g fat (11% CFF)
234 mg sodium, 31mg cholesterol
Contributor: "Looneyspoons" J&G Podleski Yield: 8 big pieces!
Posted to recipelu-digest Volume 01 Number 239 by Cathleen
<catht@interlog.com> on Nov 10, 1997
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“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”