Low Fat Lemon Cheesecake
Low Fat Lemon Cheesecake has all the yummy taste of cheesecake but without the fat and sugar. Perfect for that guilt free indulgence!!
1 egg, separated
1/2 cup cottage cheese
1/2 cup skim milk
2 tblsp lemon juice
1 tblsp gelatine
1 tsp vanilla extract
1/8 tblsp salt
6 tblsp low fat cream or coolwhip
1 tblsp Equal
Using a blender, process cottage cheese and cream until very smooth. Set aside.
Using a double boiler or a heatproof bowl over a small saucepan of simmering water, add egg yolk, milk, gelatine and salt. Cook gently over simmering water until gelatine dissolves and mixture thickens (about 10 minutes). Remove from heat and add Equal. Set aside to cool.
Add cottage cheese, lemon juice and vanilla extract to cooled mixture. Refrigerate and stir mixture occasionally until it mounds when dropped from a spoon. Beat egg whites until stiff peaks form. Fold egg whites and cream into cheese mixture. Pour into pie plate. Refrigerate.
Note : you can add a crumb topping by crushing two cracker biscuits finely and adding a pinch of cinnamon and nutmeg then sprinkling over the top of the cheesecake.
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