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-> [Cakes, Cheese & Eggs, Cheesecakes, Desserts, Low-calorie] -> [Low cal cheesecake Recipe] |
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Low cal cheesecake
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| Artist: |
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| Categories: |
Cakes, Cheese & Eggs, Cheesecakes, Desserts, Low-calorie |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 2
| | Envelopes plain gelatin | | 6
| tbsp | Sugar | | 1/4
| tsp | Salt | | 3
| | Eggs, separated | | 1 1/2
| cup | Skim milk | | 1
| tsp | Grated lemon rind | | 3
| cup | Creamed cottage cheese | | 1
| tbsp | Lemon juice | | 1
| tsp | Vanilla | | 6
| tbsp | Sugar | | 1/3
| cup | Graham cracker crumbs |
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Procedures:
| 1 | Mix together gelatine, 6 tbsp sugar, and salt in top of double boiler. | | 2 | Beat together egg yolks and milk; add to gelatin mixture. | | 3 | Place over boiling water and cook, stirring constantly until gelatine is dissolved and mixture thickens slightly (6 min app). | | 4 | Remove from heat and stir in lemon rind. | | 5 | Chill to unbeaten egg white consistency. | | 6 | While mixture is chilling, beat cottage cheese on high speed of electric mixer for 3 minutes (or press through sieve, or use food processor). | | 7 | Stir in lemon juice and vanilla. | | 8 | Fold in gelatine mixture. | | 9 | Beat egg whites until stiff, but not dry. | | 10 | Gradually add 6 tbsp sugar, and beat until very stiff. | | 11 | Fold gently into gelatine mixture. | | 12 | Turn into an 8 inch springform pan and sprinkle top with crumbs. | | 13 | Chill until firm. | | 14 | 10-12 servings of approximately 125 calories per serving |
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