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Ingredientes
- 1Â 1/2 c. Vanilla crumbs
- 1/4 c. Granulated
- 1/4 c. Finely minced pecans
- 6 Tbsp. Sweet butter, softened
- 1Â 1/2 lb Creamed cottage cheese
- 1/2 c. Granulated sugar
- 2 x Large eggs
- 1 tsp Vanilla extract
- 1/2 c. Light cream
- 2 c. Canned peaches, liquid removed and crushed
- 1Â 1/2 c. Lowfat sour cream
- 1 Tbsp. Granulated sugar
- 1 c. Canned sliced peaches, liquid removed
Direcciones
- Pan: 9" springform pan Crust: In a medium-size bowl, combine the vanilla wafer crumbs, sugar, minced pecans, and butter. Blend well with fingers, fork, or possibly pastry blender. Press or possibly pat the mix onto the bottom and sides of a well-buttered springform pan. Refrigeratein the freezer for 15 min.
- Filling: In a large bowl, beat the cottage cheese, sugar, and Large eggs till smooth. Add in the vanilla and light cream and continue to beat till smooth and fairly thick. Gently mix in the crushed peaches. Pour the mix into the chilled pan. Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 325 degree oven for 1-1/2 hrs.
- Transfer the cake to a wire rack and allow to cold for 30 min.
- Topping: In a small mixing bowl, beat the lowfat sour cream and sugar till smooth. Spread the mix proportionately over the top of the cake and bake in a preheated 350 degree oven for 5 min. Transfer the cake to a wire rack and let cold completely. Remove the sides of the springform pan and decorate the top of the cake with the sliced peaches. Chill overnight. Remove the cake from the refrigerator 2 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 12 servings | |
| Calories 362 | |
| Calories from Fat 154 | 43% |
| Total Fat 17.56g | 22% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 292mg | 12% |
| Potassium 229mg | 7% |
| Total Carbs 29.12g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 27.57g | 18% |
| Protein 8.68g | 14% |
