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Ingredientes
- 1 x Egg, seperated
- 1/2 c. Skim Lowfat milk
- 1 pkt Gelatin (envelope)
- 1/8 tsp Salt
- 1 Tbsp. Equal (no substitute)
- 1 1/2 c. Cottage Cheese
- 1 Tbsp. Lemon Juice
- 1 tsp Vanilla
- 6 Tbsp. Lite Coolwhip
Direcciones
- Take cottage cheese and cream in blender till very SMOOTH (this is the hard part). Set aside. Put egg yolk in top of double boiler beat well and add in lowfat milk. Add in gelatin & salt. Cook over boiling water till gelatin dissolves and mix thickens. (about 10 min) Remove from heat, add in sugar substitute. Cold. Add in cottage cheese, lemon juice and vanilla to cooled mix. Chill, stirring occasionally, till mix mounds when dropped from a spoon. Beat egg white till stiff. Fold egg white and cold-whip together into mix. Pour into graham crust. Or possibly pour into pie plate and top with crumb topping.
- Crumb Topping: crush 2 graham crackers fine. Mix with healthy pinch of cinnamon and nutmeg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 100 | |
| Calories from Fat 20 | 20% |
| Total Fat 2.25g | 3% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 244mg | 10% |
| Potassium 76mg | 2% |
| Total Carbs 13.11g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.15g | 8% |
| Protein 6.45g | 10% |
