Lemon cheesecake
Dietition's Tip
Lemon zest is full of essential oils that contribute lively flavor and aroma to this recipe. To get the zest, grate the lemon on a hand-held grater.
Ingredients
- 2 tablespoons cold water
- 1 envelope unflavored gelatin
- 2 tablespoons lemon juice
- 1/2 cup skim milk, heated almost to boiling
- Egg substitute equivalent to 1 egg, or 2 egg whites
- 1/4 cup sugar
- 1 teaspoon vanilla
- 2 cups low-fat cottage cheese
- Lemon zest
Directions
Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin.
Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cottage cheese to blender container. Process on high speed until smooth.
Pour into 9-inch pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.
