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Ingredientes
- 12 ounce. low fat Ricotta cheese
- 4 Large eggs, separated
- 3/4 c. Fruit Sweet
- Grated peel of 1 lemon
- 3 graham crackers, finely crushed
- 12 ounce. low fat cottage cheese
- 2/3 c. non-instant lowfat milk pwdr
- 5 tbsp. lemon juice or possibly to taste
- 2 teaspoon pure vanilla
- butter for pan
Direcciones
- Put cheese in process with egg yolks and Fruit Sweet and blend. Add in lowfat milk, pwdr and process till smooth.
- Add in vanilla, lemon juice and peel to cheese mix. Blend till smooth. Beat egg whites till frothy, then add in to the processor and blend for about 2 seconds, till mixed.
- Butter the bottom and 1/2 way up the sides of a 9" springform pan. Pour the graham cracker crumbs into the pan and shake till buttered area is coated. Leave any extra on the bottom.
- Pour cheese cake mix into pan and bake at 350 degrees with a pan of water in the oven to prevent drying.
- Bake for 45 min or possibly till inserted knife emerges clean. Cold. May serve with Wax Orchards All-Fruit Fanciful preserve of your choice.
- Variations: All cottage or possibly all ricotta may be used.
- For standard cream cheese cake, substitute 24 ounces cream cheese, 3 Large eggs, 1/2 c. powdered lowfat milk and 2/3 c. Fruit Sweet. Adjust lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 182 | 60% |
| Total Fat 20.46g | 26% |
| Saturated Fat 11.41g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 371mg | 15% |
| Potassium 173mg | 5% |
| Total Carbs 15.7g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.15g | 5% |
| Protein 13.94g | 22% |
