12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 cup Fruit Sweet Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 cup 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.
The Cleveland Clinic Foundation Creative Cooking for Renal Diabetic Diets (Pa... 16 Mar 2009 at 2:26pm The Cleveland Clinic Foundation Creative Cooking for Renal Diabetic Diets (Paperback) By Pat Ellis
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