A tasty no-bake, low-fat, crustless cheesecakeflavored with citrus, vanilla and almond.
Recipe: Slim ‘N Trim Cheesecake
4 large fresh eggs, separated 1 1/2 cups orange juice 2 (1/4-ounce) envelopes unflavored gelatin 1/2 cup granulated sugar* 2 tablespoons lemon juice 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 cups low-fat cottage cheese 1/2 teaspoon cream of tartar
In medium saucepan, beat together eggyolks and orange juice until blended. Sprinkle with gelatin.Let stand 1 minute. Cook over medium-heat, stirring constantly,until gelatin is dissolved, about 5 minutes. Remove from heat.Stir in sugar, lemon juice, vanilla and almond extract.
Pour into blender container; add cottagecheese. Cover and blend at high speed until smooth, about 30seconds.
Chill, stirring occasionally, until misturemounds slightly when dropped from spoon, about 45 minutes.
In large mixing bowl, beat egg whiteswith cream of tartar at high speed until stiff but not dry, justuntil whites no long slip when bowl is tilted. Gently, but thoroughly,fold chilled gelatin mixture into whites.
Pour into lightly greased 8 to 9-inchspringform pan or 10-inch pie plate.
Chill until set, several hours or overnight.Garnish with strawberries, if desired.
Makes 12 servings.
*To decrease the amount of calories, substitutelow-calorie sweetener to equal 1/2 cup sugar.
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