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Low Cal Cheesecake Recipe

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This recipe for Low Cal Cheesecake, by , is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Rehder
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 envelopes unflavored gelatin
1/2 cup cold skimmed milk
1 cup skimmed milk, heated boiling
rind of 1 lemon (use vegetable peeler to remove rind in thin strips)
1 lemon, peeled and seeded
1 cup sugar, divided
2 eggs, separated
1/4 tsp. salt
3 cups (24 ounces) mild creamed cottage cheese, 1 tsp vanilla
1/3 cup graham cracker crumbs
1/8 tsp each cinnamon and nutmeg

Directions:
Directions:
Sprinkle gelatin over cold milk in blender container. Allow to stand while assembling remaining ingredients. Add boiling milk; cover and process at low speed until gelatin dissolves. Add lemon rind, lemon, 3/4 cup sugar, egg yolk and salt; cover and process at high speed until rind is in very thin pieces. Add cottage cheese and vanilla; stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff. Fold into gelatin mixture. Combine graham cracker crumbs and spices; sprinkle about 1/2 of mixture over bottom of 8-inch spring pan. Turn gelatin mixture into pan. Sprinkle remaining crumbs over top. Chill until firm. If desired non-caloric sweetener may be substituted for 3/4 sugar.

Personal Notes:
Personal Notes:
We all remember fondly our Nammy cooking "low cal" food. This is one of her recipes that Karen found.

 

 

 

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