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Add a photoRaciónes: 12
Ingredientes
- 2 pkt Gelatin,unflavored
- 1/2 c. Water,cool
- 3 x Large eggs,separated
- 1 c. Sugar
- 1/2 c. Lowfat milk
- 1 dsh Salt
- 2 tsp Lemon rind,grated
- 3 Tbsp. Lemon juice
- 4 c. Cottage cheese
- 1 c. Cream
- 2 c. Graham cracker crumbs
- 1/2 c. Sugar
- 1/2 c. Melted butter
- 2 x Egg yolks
- 3/4 c. Sugar
- 3 Tbsp. Butter
- 1 tsp Lemon rind,grated
- 2 Tbsp. Lemon juice
- 1 1/2 Tbsp. Cornstarch
- 3 Tbsp. Water
Direcciones
- 1. Sprinkle gelatin over cool water and allow to stand till softened.
- Combine egg yolks, sugar, lowfat milk, and salt in top half of a double boiler and cook over shimmering water, stirring frequently till custard thickens and coats the spoon.
- 2. Place lemon rind, lemon juice, and cottage cheese in container of electric blender and blend till smooth. Combine with cooled custard and blend well. Refrigeratetill mix begins to thicken.
- 3. Beat egg whites and cream separately till stiff; fold into cottage cheese mix. Pour into 2 Graham Cracker Crusts and refrigeratetill hard.
- Spread with lemon custard topping before serving.
- *** GRAHAM CRACKER CRUSTS***
- 1. Preheat oven to 300'F.
- 2. Combine all ingredients in a large bowl. Press mix proportionately across bottom and sides of 2 8-9" pie pans and bake in preheated oven for 5-10 min. Refrigeratewell before filling.
- *** LEMON TOPPING FOR CHEESE CAKE***
- Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. Cook over simmering water till quite thick, then cold slightly. Mix cornstarch with water and stir into lemon mix. Cold before spreading on cheese cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 12 servings | |
| Calories 597 | |
| Calories from Fat 201 | 34% |
| Total Fat 22.69g | 28% |
| Saturated Fat 11.35g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 700mg | 29% |
| Potassium 212mg | 6% |
| Total Carbs 85.56g | 23% |
| Dietary Fiber 1.4g | 5% |
| Sugars 61.38g | 41% |
| Protein 14.22g | 23% |
