| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits, Grains | Pie | 8 | Servings | |
INGREDIENTS
| 2 | Eggs, separated | |
| 1 | c | Milk |
| 2 | Envelopes unflavoured | |
| gelatin | ||
| 1 | c | Sugar |
| 1/4 | t | Salt |
| 1 | t | Grated lemon peel |
| 3 | c | Creamed cottage cheese |
| 1 | T | Lemon juice |
| 1 | t | Vanilla extract |
| 1 | Unbaked crumb crust | |
| 1 | c | Heavy cream |
| Chopped nuts or canned fruit | ||
| for garnish |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT In small bowl, beat egg yolks with milk until mixed; in 2-quart saucepan, stir gelatin with sugar and salt. Stir yolk mixture into gelatin mixture. Cook over medium heat, stirring, until mixture thickens and coats spoon. Remove from heat; add lemon peel; cool. Into large bowl, press cottage cheese through sieve; add lemon juice and vanilla. Add gelatin mixture. Chill about 30 minutes, stirring until mixture mounds when dropped from spoon. Meanwhile, press half of crust mixture in bottom of 9-inch springform pan. In small bowl with mixer at high speed, beat egg whites just until stiff peaks form; spoon onto gelatin mixture. Beat cream until soft peak form; spoon onto egg whites; fold egg whites and cream into gelatin mixture. Pour gelatin mixture into prepared springform pan. Sprinkle top with remaining crumb mixture and refrigerate until firm. 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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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 93.5mg
Sodium: 345.3mg
Potassium: 161.4mg
Carbohydrates: 40.9g
Fiber: <1g
Sugar: 36.9g
Protein: 9.6g