My recipes


12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan
Put cheese in process with egg yolks and Fruit Sweet and blend. Add milk,
powder and process until smooth. Add vanilla, lemon juice and peel to cheese
mixture. Blend until smooth. Beat egg whites until frothy, then add to the
processor and blend for about 2 seconds, until mixed. Butter the bottom and 1/2
way up the sides of a 9" springform pan. Pour the graham cracker crumbs into
the pan and shake until buttered area is coated. Leave any extra on the bottom.
Pour cheese cake mixture into pan and bake at 350 degrees with a pan of water in
the oven to prevent drying. Bake for 45 minutes or until inserted knife
emerges clean. Cool. May serve with Wax Orchards All-Fruit Fanciful preserve
of your choice. Variations: All cottage or all ricotta may be used. For
standard cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup
powdered milk and 2/3 cup Fruit Sweet. Adjust lemon.



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