Don't miss another issue…      Subscribe

Healthy&Taste: Dufflet's Light Lemon Cheesecake

 

70

Trans-fat Free, Low Sodium
 

Ingredients

1 cup yogurt, low-fat
1 cup sugar
granulated
1 lemon
rind only
*
2 cups cottage cheese (low-fat 1%)
2 eggs
*
4 egg whites
*
2 teaspoons lemon juice
2 teaspoons vanilla extract
¾ pound cream cheese (reduced-fat)
¼ cup all-purpose flour
Fresh berries
*
crust
1 cup graham cracker crumbs
*
1 tablespoon butter
,
1 ½ teaspoons light corn syrup

Directions

CRUST Line bottom of 9-inch springform pan with parchment or waxed paper; grease side.

Combine crumbs with butter.

Stir together corn syrup with 1 tablespoon water; stir into crumbs until well mixed.

Press into botom of pan. Bake in 375℉ (190℃) 190C oven for 10 minutes or until firm to the touch.

Meanwhile, in cheesecloth-lined sieve, drain yogurt for 20 minutes.

In food processor, combine granulated sugar and lemon rind until sugar is pale yellow colour.

Add cottage cheese, eggs and egg whites, lemon juice and vanilla; process until mixture is very smooth.

Gradually mix in cream cheese until well combined.

Gently press yogurt to squeeze out any remaining liquid.

Add yogurt to food processor along with flour; process just until smooth.

Pour mixture into springform pan; tap on counter to remove air bubbles.

Centre pan on large piece of foil; press tightly around base of pan.

Set pan in larger pan; pour in enough hot water to come 1-inch up side of pan.

Bake in 300f 150C oven for 1½ hours or until edge is set but centre still jiggles slightly.

Remove from oven; let cheesecake stand in pan of water for 20 Remove cheesecake from larger pan; remove foil. Let cool to room temperature. Cover and refrigerate for 8 hours or up to 2 days. Before serving, gently run knife around side of pan. Arrange berries over top. Recipes from Dufflet Rosenberg, Toronto, Canada [supplier of desserts to restaurants] [-=PAM=-] PA_Meadows@msn. com

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 20231% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 126mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 1%
Sugars g
Protein 18g
Vitamin A 5% Vitamin C 1%
Calcium 10% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed