Pennsylvania Dutch Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Bb, Desserts, Low-cal, Low-fat | 8 | Servings |
INGREDIENTS
| Pinch salt | ||
| 4 | Egg whites | |
| 3 | Egg yolks | |
| 1 1/2 | c | Lowfat cottage cheese |
| 1/4 | c | Buttermilk |
| 1 | T | Fresh lemon juice |
| 1 1/2 | t | Vanilla |
INSTRUCTIONS
Beat salt and egg whites with electric mixer until stiff peaks form. Set aside. Put all the remaining ingredients in a blender and blend until smooth and creamy. Pour the cheese mixture into the egg whites. Gently, but thoroughly, fold together. Spoon the mixture into a 9" nonstick square or round cake pan. Bake in a preheated 350 oven for 40-50 minutes, until a knife inserted in the center comes out clean. Chill thoroughly. The cake sinks in the center as it cools, making a depressing for fruit. Fill with berries or sliced unsweetened peaches to serve. Per serving: Calories--69.1 Carbohydrate--2.0 grams Fat--2.3 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 69.5mg
Sodium: 247.2mg
Potassium: 85.1mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: 1.8g
Protein: 8.3g