| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Low-fat |
1 |
Cheesecake |
INGREDIENTS
| 1 |
c |
Oat bran (or rolled oats) |
| 2 |
tb |
Butter; melted |
| 2 |
tb |
Honey |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Arrowroot powder OR- corn starch |
| 1 |
c |
Lowfat plain yogurt |
| 2 |
c |
Lowfat cottage cheese |
| 1/2 |
c |
Honey |
| 4 |
|
Egg yolks |
| 2 |
tb |
Fresh lemon juice |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Sea salt |
| 4 |
|
Egg whites beaten until stiff |
INSTRUCTIONS
CRUST
FILLING
CRUST: Grind oat bran to flour in a blender. Stir butter into bran. Add
honey and vanilla. Press into bottom of cheese cake pan. Bake at 350 F.
for 15 minutes. Cool. (May be placed in freezer if you're in a hurry.)
FILLING: In a blender or processor blend all ingredients, except egg
whites, until smooth. Fold stiffly beaten whites into the mixture. Pour
over crust. Bake at 300 F. for 45 to 50 minutes or until center is firm
(does not jiggle). Turn off heat. Leave door of oven partially open.
Let cake cool in oven 1 hour. Finish cooling at room temperature. Then
can be refrigerated.
Source: Arrowhead Mills "Something Sweet" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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