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Lemon Cheesecake Low
- Fat
Ingredients:
Servings: 8 slices
- Zest of 1 lemon, chopped
- 3 egg whites
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon vanilla
- 2-2/3 cup low-fat (1%) cottage cheese
- 8 low-fat 2-inch x 2-inch graham crackers to make 2/3 cup graham
cracker
Method:
- Preheat oven to 325 degrees F. and grease an 8-inch springform pan
with margarine. You will also need an ovenproof pan large enough to
hold the springform pan.
- Fill a pot or teakettle with water and start heating it to a boil.
- Place lemon zest, egg whites, sugar, cornstarch, vanilla, and
cottage cheese in a blender and blend until very, very smooth (no lumps). Pour
into springform pan.
- Carefully pour boiling water into large pan so it reaches about
halfway up the sides of the springform pan.
- Bake for 60 minutes or until cheesecake is set and cake tester comes
out clean.
- Remove from pan from water and refrigerate cake in pan for at least
4 hours or overnight. It should be really cold.
- In a food processor, turn graham crackers into 2/3 cup fine crumbs.
After cheesecake has been refrigerated for 4 or more hours, spread
crumbs evenly over cake surface and gently pat them down. You may do this just before
serving. Before serving, carefully run knife around edge of springform
pan and remove sides.
Notes: Cheesecake doesn't have to be packed with fat to be good. This
delectable light cake is simple to make, low-low-low in fat, and
delicious.
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Last modified: September 16, 2002
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