Title: Pennsylvania Dutch Cheesecake
Categories: Dessert Lowcal
Yield: 8 Servings
| PHYLLIS SMITH WCDT64B |
| | | Pinch salt |
| 4 | | Egg whites |
| 3 | | Egg yolks |
| 1 1/2 | c | Lowfat cottage cheese |
| 1/4 | c | Buttermilk |
| 1 | tb | Fresh lemon juice |
| 1 1/2 | ts | Vanilla |
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" 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 SOURCE: Calorie-Carbo-Fat Counter &
Cookbook