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Pennsylvania Dutch Cheesecake
Low Fat Recipe
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Ingredients
| Pinch | salt | ||
| 4 | egg whites | ||
| 3 | egg yolks | ||
| 1 1/2 | cups | cottage cheese (low-fat 1%) | |
| 1/4 | cup | buttermilk | |
| 1 | tablespoon | lemon juice | fresh |
| 1 1/2 | teaspoons | vanilla extract |
Directions
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 inch 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
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Asparagus Grilled with Curried Yogurt Dressing
It is an asparagus season, we found some fresh and pretty looking asparagus the other day, this is one of the recipes we found for using up these beautiful asparagus, at the end of grilling, added a little bit water to avoid burning and also used a foil paper to slightly cover on top, then steam helped cook, with curried yogurt dressing was absolutely delicious.
