| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Desserts, Low-cal, Low-fat, Bb |
8 |
Servings |
INGREDIENTS
|
|
Pinch salt |
| 4 |
|
Egg whites |
| 3 |
|
Egg yolks |
| 1 1/2 |
c |
Lowfat cottage cheese |
| 1/4 |
c |
Buttermilk |
| 1 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
PHYLLIS SMITH WCDT64B
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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