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1 c Sugar
8 oz Non-fat cottage cheese
4 tb Non-fat butter substitute;
-(like Promise or
-Fleishmans)
8 oz Non-fat cream cheese
3 Eggs; (use non-fat egg
-beaters or 4 egg whites)
1 tb Lemon juice
1/2 tb Vanilla
2 tb Cornstarch
2 tb Flour
1/2 pt Non-fat sour cream
Cream sugar and cottage cheese together with an electric mixer, blender or
food processor to try to get it as smooth as possible. When smooth, add
rest of ingredients. Beat 15 min. with electric beater on high. (I usually
get too impatient and “cheat” on the 15 min). Put into a round pie plate or
spring form pan — you might have a little left over ( I then use a small
corning bowl and make a tiny “test” cake for me to eat before the
“guests”!!) Bake at 300 for 60 – 70 min until it is solid and slightly
browned. Shut off oven and let sit for 3 hrs. I usually garnish with fresh
berries, or a combination of chocolate(see note below) and berries.
Options: Grahmn cracker crust — 8 grahmn crackers crushed, add apple juice
concentrate and a little water to make it sticky. Press into the bottom and
side of baking dish. Pour cheese cake mixture on top. Or if you want a
chocolate grahmn cracker crust also add cocoa and powdered sugar to the
crust mixture. OR spray bottom of pan w/cooking spray and sprinkle on a
layer of granola and pack down. Sorry I don’t know the amts. I just do it
by “feel”.
For a chocolate sauce topping: Mix cocoa, powdered sugar, butter
substitute, apple juice concentrate and water to make a thick paste. Heat
in a double boiler. Put into a plastic baggie. Snip corner with scissors
and swirl around top of uncooked cheese cake in a spiral pattern. With a
toothpick or knife make lines through the sauce to make a nice design (like
the spokes of a wheel — boy this is hard to explain!!) OR the lazy way is
to use some non-fat chocolate ice cream sause (like Hershey’s) and just
squeeze it on right from the bottle!!
Yields
1 servings
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