Rate This Recipe
Rated 0 out of 5
Light Lemon Cheesecake
2 envelopes unflavored gelatin
3/4 cup sugar
2 egg whites
1 1/2 cup skim milk
1 1/2 tablespoon lemon juice
1 1/2 teaspoon grated lemon peel
3 cups low-fat creamed cottage cheese
1/2 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Instructions
Mix unflavored gelatin and 1/2 cup sugar in medium saucepan. Stir over low heat until gelatin dissolves, about 5 minutes. Add remaining 1/2 cup milk, lemon juice and peel. Beat cottage cheese until smoothin large bowl. Beat in gelatin mixture gradually. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until soft peaks form in large bowl. Add remaining 1/4 cup sugar gradually. Beat until stiff. Fold in cheese mixture. Turn into 9 inch springform pan. Sprinkle top with graham crackers crumbs mixed with cinnamon and nutmeg. Chill until firm (about 3 hours).
Makes 10 to 12 servings.
Recipes Added
Share this recipe with a friend
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.