2 tb Margarine;
1/2 c Graham cracker crumbs;
8 oz Low-fat cottage cheese;
1/3 c Evaporated skim milk *;
1 1/2 tb Unflavored gelatin;
-(1 1/2 pk)
2 tb Sugar, divided
1/2 c Orange juice;
1/2 ts Orange; rind grated
2 Egg; whites
1/8 ts Salt
2 tb Water
1 c Strawberries; crushed
(ER note) Crush fresh strawberries, or thaw frozen unsweetened. For
1/3 cup evaporated milk, you can place a scant 2 tb. powdered skim
milk in a measuring cup and fill with liquid milk up to 1/3 mark.
Preheat oven to 400 F. Melt margarine in 9 inch pan. Add crumbs, mix.
Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.
Sieve cottage cheese or puree in blender. Add milk and stir until
smooth. Chill.
In saucepan, mix 1 1/2 tb gelatin and 1 tb sugar. Add juice and
rind. Heat over low heat, stirring constantly until gelatin is
dissolved. Remove from heat. Let stand at room temperature.
In medium bowl beat egg whites with salt until stiff. Fold in gelatin
and cottage cheese. Pour over crumbs. Refrigerate until set before
adding glaze.
GLAZE Mix remaining gelatin (1/2 Tb) with water and 1 tb sugar. Heat
until gelatin is dissolved. Stir in strawberries. Pour mixture over
cheesecake and spread with spatula. Refrigerate until firm.
1/8 recipe, 120 calories, 1/2 starch, 1 lean meat, 1/2 fruit exchange
7.8 gm protein, 4.1 gm fat, 13.4 gm carbohydrate, 253.6 mg sodium,
207.2 mg potassium, 1.2 gm fiber, 3 mg cholesterol.
Yields
8 Servings