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Ingredientes
- 1 1/2 c. Flour
- 1 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/2 c. Salad Oil
- 2 Tbsp. Lowfat milk, cool
- 1 lb Cottage Cheese
- 1 c. Lowfat sour cream
- 2 x Large eggs,beaten
- 1/2 c. Sugar
- 2 tsp Cornstarch
- 1 can Cherry Pie Filling
Direcciones
- Crust: Mix flour, salt,sugar together in 8 inch pieplate, in measuring c. mix lowfat milk with oil, with fork, beat till blended well ;add in to flourmix at once and start mixing all together with fork, till it is damp, than ,with fingers, spread out the dough over the whole pieplate. Prick entire surface a couple times with fork. Filling: Put cottage cheese in blender and blend till smooth, fold in lowfat sour cream, Large eggs, sugar and cornstarch. Blend all well. Spread filling over crust and bake in 350 degrees F, oven for 50 min. Cold; than spread the piefilling on top. Refridgerate till serving. This is a low fat version of cheese cake and you can put blueberry pie filling on top if you want too. Recipe came from my mother- in- law from Ohio.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 6 servings | |
| Calories 628 | |
| Calories from Fat 272 | 43% |
| Total Fat 30.87g | 39% |
| Saturated Fat 9.37g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 543mg | 23% |
| Potassium 296mg | 8% |
| Total Carbs 72.97g | 19% |
| Dietary Fiber 1.4g | 5% |
| Sugars 21.54g | 14% |
| Protein 15.02g | 24% |
