Pennsylvania Dutch Cheesecake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
PHYLLIS SMITH WCDT64B
Pinch salt,
4: Egg whites,
3: Egg yolks,
1 1/2 cup: Lowfat cottage cheese,
1/4 cup: Buttermilk,
1 tbsp: Fresh lemon juice,
1 1/2 tsp: Vanilla,
Directions:
Beat salt and egg whites with electric mixer until stiff peaks form.
Set aside. Put all the remaining ingredients in a blender and blend
until smooth and creamy. Pour the cheese mixture into the egg whites.
Gently, but thoroughly, fold together. Spoon the mixture into a 9"
nonstick square or round cake pan. Bake in a preheated 350 oven for
40-50 minutes, until a knife inserted in the center comes out clean.
Chill thoroughly. The cake sinks in the center as it cools, making a
depressing for fruit. Fill with berries or sliced unsweetened peaches
to serve. Per serving: Calories--69.1 Carbohydrate--2.0 grams
Fat--2.3 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook
Source from luhu.jp
Set aside. Put all the remaining ingredients in a blender and blend
until smooth and creamy. Pour the cheese mixture into the egg whites.
Gently, but thoroughly, fold together. Spoon the mixture into a 9"
nonstick square or round cake pan. Bake in a preheated 350 oven for
40-50 minutes, until a knife inserted in the center comes out clean.
Chill thoroughly. The cake sinks in the center as it cools, making a
depressing for fruit. Fill with berries or sliced unsweetened peaches
to serve. Per serving: Calories--69.1 Carbohydrate--2.0 grams
Fat--2.3 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook
Source from luhu.jp