1 1/2 c Blueberries or sliced
-strawberries
3 c Quark cheese, or Low fat
-Cottage cheese
2 Envelopes unflavored gelatin
2 Eggs separated
1/4 ts Salt
1 c Skim milk
1 ts Grated lemon rind
2 tb Lemon juice
1 ts Vanilla
1/4 c Granulated sugar or
-equivalent artificial
-sweetner
1 c Whipped topping, or Cottage
-cream (recipe follows)
COTTAGE CREAM
2 c 2% cottage cheese
2 tb Sugar or equivalent
-artificial sweetner
1 ts Vanilla or dry sherry
Source – Recipes only magazine May/June l987 Recipe by: Lee Harvey & Helen
Chambers “Lose Weight & Love it”
Preparation time 45 minutes – chilling time – several hours
Spray a 9″ square pan or springform pan with non-stick spray. Line with 2
layers of waxed paper to fit the bottom. Spread fruit in pan. If
blueberriesare frozen, do not thaw. If cottage cheese is not smooth, force
through a sieve or whirl in the blender until smooth. In top of double
boiler, combine gelatin with egg yolks, salt and milk. Stir well and heat
over boiling water until gelatin is disolved and mixture thickens slightly.
Stir in lemon rind, lemon juice, vanilla and 3/4 sugar or sweetner. Add
cheese and beat with a wire whisk until smooth. Beat egg whites until stiff
but not dry. Beat in remaining sugar or sweetner. Fold egg whites and
whipped topping into gelatin mixture. Pour evenly over fruit. Chill for
several hours. To unmold, run a hot knife around the edges of the pan.
Invert a serving plate over the pan, turn over quickly and cheesecake will
be released. Remove wax paper. Serve cool with fresh fruit slices to
garnish.
Calories per serving: l05 protein – good – calcium – fair – low cal
Cottage Cream (can be used instead of whipped topping): Yield 2 cups
This alternatve to whipped topping is from Kay Spicer’s book, “Choice
Deserts” In a food processore, combine ingredients and process until very
smooth and creamy. Store in a covered container in the fridge for up to 5
days.
CaL. Tbsp. 13
Yields
12 Servings