Pennsylvania Dutch Cheesecake

Title: PENNSYLVANIA DUTCH CHEESECAKE

Categories: Desserts, Low-cal, Low-fat, Bb

Yield: 8 servings

--PHYLLIS SMITH WCDT64B--

Pinch salt

4 Egg whites

3 Egg yolks

1 1/2 c Lowfat cottage cheese

1/4 c Buttermilk

1 tb Fresh lemon juice

1 1/2 ts Vanilla

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.

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:

69.1 Carbohydrate--

2 grams Fat--

2 1/3 grams

SOURCE: Calorie-Carbo-Fat Counter & Cookbook --