Pennsylvania Dutch Cheesecake
Low Fat Recipe
Yield
12 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pinch | salt |
*
|
| 4 | large | egg whites |
|
| 3 | large | egg yolks |
|
| 1 ½ | cups | cottage cheese (low-fat 1%) |
|
| ¼ | cup | buttermilk |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 ½ | teaspoons | vanilla extract |
|
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
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℉ (180℃) oven for 40 to 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.
Comments
