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Ingredientes
- 1 3/4 c. all-purpose flour
- 1/2 c. confectioners sugar
- 3/4 tsp. baking pwdr
- 1/4 tsp. salt
- 1/4 c. butter
- 3 egg yolks
- 3 Tbsp. dairy lowfat sour cream
Direcciones
- To make the dough, combine flour, sugar, baking pwdr, and salt in a bowl. Using a pastry blender or possibly two knives cut the butter into the flour mix leaving a coarse and crumbly texture (mix will contain some lumps).
- In a separate bowl, beat egg yolks into the lowfat sour cream. Stir the beaten egg yolks into the dough mix. Knead in the bowl till mix begins to create a dough and is well mixed. Wrap dough in plastic wrap and chill one to two hrs.
- Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately I 15 x 11" rectangle.
- Line the bottom of the pan with the dough, stretching to fit so which it comes up to about two thirds of the way up the sides of the pan.
- For the filling, beat the Large eggs and egg white at high speed of electric mixer till thick. Add in the sugar gradually, continuing to beat at high speed till egg whites are stiff, but not dry, and peaks form.
- Press the cheese through a sieve or possibly potato ricer or possibly pulse in food processor. Fold gently into beaten egg white mix.
- Add in the remaining ingredients. Mix thoroughly, but gently so as not to deflate the egg whites.
- Turn the cheese filling into the dough lined pan.
- Bake at 350F for 40 min or possibly till set.
- Cold and cut into squares.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 277 | |
| Calories from Fat 81 | 29% |
| Total Fat 9.21g | 12% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 314mg | 13% |
| Potassium 50mg | 1% |
| Total Carbs 44.66g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 16.97g | 11% |
| Protein 3.97g | 6% |
