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Servings: |
8 servings |
Prep. Time: |
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Ingredients: |
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1 egg, separated
1/2 cup skim milk
1 pkg. gelatin
1/8 tsp. salt
1 tbsp. Equal (no substitute)
1-1/2 cups cottage cheese
1 tbsp. lemon juice
1 tsp. vanilla
6 tbsp. lite Cool Whip
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Directions:
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Blend cottage cheese and cream in blender until very smooth (this can take some time). Set aside. Put egg yolk in top of double boiler; beat well and add milk. Add gelatin and salt. Cook over boiling water until gelatin dissolves and mixture thickens (about 10 minutes). Remove from heat; add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and Cool Whip together into mixture. Pour into Graham cracker crust or into pie plate and top with crumb topping.
Crumb Topping:
Crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.
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Calories (without topping or crust): 442 (Whole Pie!). Calories with Keebler Graham Crust: 1402 (175 per serving, with 7 grams fat).
This recipe comes from the official cook of the governor's mansion in Little Rock, Arkansas. It takes a little work, especially getting all the lumps out of the cottage cheese. It is well worth the effort though; anything is worth it for cheesecake!
Recipe from Shane Ludwig.
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