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20 minutes
Prep: 20 minutes
Cook: 0 minutes
45 calories per serving view nutrition facts
1 cake
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| 1 | each | egg | separated |
| 1/2 | cup | milk, skim | |
| 1 | each | gelatin | envelope |
| 1/8 | teaspoon | salt | |
| 1 | tablespoon | artifical sweetener | |
| 1 1/2 | cups | cottage cheese | |
| 1 | tablespoon | lemon juice | |
| 1 | teaspoon | vanilla extract | |
| 6 | tablespoons | whipped topping, prepared |
Take cottage cheese and cream in blender until very SMOOTH and this is the hard part.
Set aside.
Put egg yolk in top of double boiler beat well and add milk.
Add gelatin and salt.
Cook over boiling water until gelatin dissolves and mixture thickens.
(about 10 minutes) Remove from heat, add sugar substitute.
Cool.
Add cottage cheese, lemon juice and vanilla to cooled mixture.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Beat egg white until stiff.
Fold egg white and cool-whip together into mixture.
Pour into graham crust.
Or pour into pie plate and top with crumb topping.
Crumb Topping:
Crush 2 graham crackers fine.
Mix with pinch of cinnamon and nutmeg.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 110mg | 5% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 1% | Vitamin C | 3% | |
| Calcium | 5% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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