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Low Cal Cheesecake

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Submitted by anniemay

YIELD

10 servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

2 2
ENVELOPES ENVELOPES GELATIN, UNFLAVORED
6 9E+1
TABLESPOONS ML SUGAR
¼ 1.3
TEASPOON ML SALT
3 3
LARGE LARGE EGGS
separated
1 ½ 355
CUPS ML MILK, SKIM
1 5
TEASPOON ML LEMON ZEST
grated
3 7.1E+2
CUPS ML COTTAGE CHEESE
creamed *
1 15
TABLESPOON ML LEMON JUICE
1 5
TEASPOON ML VANILLA EXTRACT
6 9E+1
TABLESPOONS ML SUGAR
79

Directions

Mix together gelatine, 6 tablespoons sugar, and salt in top of double boiler.

Beat together egg yolks and milk; add to gelatin mixture.

Place over boiling water and cook, stirring constantly until gelatine is dissolved and mixture thickens slightly (6 min approximately)

Remove from heat and stir in lemon rind.

Chill to unbeaten egg white consistency.

While mixture is chilling, beat cottage cheese on high speed of electric mixer for 3 minutes (or press through sieve, or use food processor).

Stir in lemon juice and vanilla.

Fold in gelatine mixture.

Beat egg whites until stiff, but not dry.

Gradually add 6 tablespoons sugar, and beat until very stiff.

Fold gently into gelatine mixture.

Turn into an 8 inch springform pan and sprinkle top with crumbs.

Chill until firm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 102 15% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 108mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 2%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
 

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