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LEMON CHEESECAKE
CRUST:
1
2
Cup graham cracker crumbs
Tablespoons butter (melted)
FILLING:
1
2
2
1
1
1
1
1
Pound (2 cups) low-fat creamed cottage cheese
Egg whites
Whole eggs
/2 Cup evaporated skim milk
/3 Cup sugar (can use 1/2 cup raw unfiltered honey)
Tablespoon grated lemon rind
/3 Cup fresh lemon juice
/4 Cup pastry flour (if possible, use whole wheat pastry)
lemon slices for garnish
1
. In a small bowl combine the crumbs and butter and press
the mixture into the bottom of a greased 9" lose bottom or
spring formed pan. Place the pan in the freezer, while
you prepare the filling.
2. Preheat the oven to 300 degrees.
3
. In a blender or food processor combine the cottage
cheese, egg whites, whole eggs, evaporated milk, sugar,
lemon rind, and lemon juice. Process the ingredients,
until they are smooth. Add the flour and process the
mixture to blend thoroughly. Pour the filling into the
prepared chilled crust.
4
. Baked the cake for 1 approximately hour at 350 degrees, or until the
filling has set. Cool the cake in the pan on a rack. Loosen the edges of
cake before removing the sides (but not the bottom) of
the pan from the cake. Place the cake on a serving platter and garnish
with lemon slices.
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