Thursday, December 9, 2010
Cherry Cheesecake
Cherry Cheesecake
Cheesecake:
2/3 c Cottage cheese Artificial sweetener; equal to 6 tb. sugar 1 tb Lemon; rind
grated 1/2 ts Vanilla 2 Eggs; separated 1/4 c Evaporated skim milk 1/3 c Instant
non-fat dry milk
Cherry Topping:
1 c Sweet cherries; pitted 1/4 c Cherry flavored beverage; dietetic Artificial
sweetener; to taste ¼ ts Cherry extract
Cheesecake:
yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until
well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in
stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40
minutes at 350 degrees F.
Topping:
liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return
to oven 5 minutes more.
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