 |
***CRUST***
1 1/2 cups crushed low-fat graham wafers
1 tablespoon sugar
1 egg white
***FILLING***
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low-fat 1% cottage cheese
1 package light cream cheese -- (8 ounces)
1 egg
2 egg whites
1 teaspoon vanilla
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low-fat sour cream
3 egg whites -- at room temperature
4 tablespoons sugar
Preheat oven to 375F.
Combine graham crumbs and sugar in a small bowl. Add egg white and mix
well. Press onto bottom of 9-inch springform pan that has been sprayed
with non-stick spray. Bake just until edges feel firm and dry, about 8
minutes. Let cool.
Reduce oven temperature to 300F. Combine first amount sugar, flour, and
cornstarch in a small bowl. Set aside.
Process cottage cheese in a blender until smooth. Transfer to a large
bowl. Add cream cheese, egg, and first amount egg whites. Beat with an
electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla
and beat again.
Mix coffee granules with skim milk until dissolved. Add to cheese
mixture along with sour cream. Beat until smooth.
In separate bowl, beat second amount egg whites with a mixer at high
speed until soft peaks form. Add second amount sugar, 1 tablespoon at a
time, beating at high speed until stiff peaks form. Fold egg white
mixture into cheese mixture.
Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or
until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool
completely. Cover and refrigerate for 8 hours or overnight. Run knife
along edges of cake before removing sides of pan.
Makes 12 servings. PER SERVING: 203 calories, 5.4 g fat, 30.9 g
carbohydrate, 9.8 g protein, 309 mg sodium, 28 mg cholesterol CALORIES
FROM FAT: 23%
Converted by MC_Buster.
|
