Cheesecake Recipe - Cooking Index
Cheesecake Recipe - Cooking Index
| 6 | Graham wafer squares | |
| 1 1/2 tablespoons | 22ml | Margarine - melted |
| 1 tablespoon | 15ml | Granulated gelatin |
| 1/2 cup | 118ml | Cold water |
| 1/3 cup | 78ml | Boiling water |
| 1/2 teaspoon | 2.5ml | Grated lemon rind |
| 1/2 cup | 118ml | Fresh lemon juice |
| Sugar substitute equal to 1/4 cup sugar | ||
| 2 tablespoons | 30ml | Water |
| 2 cups | 474ml | 4%-fat cream-style cottage cheese |
| 1/2 teaspoon | 2.5ml | Lemon extract |
| 4 teaspoons | 20ml | Strawberries (large) |
| Vegetable pan spray - as needed |
Prepare an 8- by 8- by 2-inch cake pan with vegetable pan-coating; set aside.
Make fine crumbs with graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside.
Soak gelatin in cold water.
Combine boiling water and lemon rind; add to gelatin. Add lemon juice and sweetener, stirring until completely dissolved. Chill until it is the consistency of unbeaten egg whites.
Put 2 tablespoons water, cottage cheese, and lemon extract into a blender or food processor and cover; turn to high speed for 10 to 15 seconds.
Add partially set gelatin mixture; turn to high speed 15 seconds or until well blended. Pour into prepared pan. Sprinkle graham cracker crumbs evenly over top.
Wash, hull, and dry strawberries. Slice in halves lengthwise. Arrange on top of cake so that, when cut into eight servings (4 by 2 inches) each will have a strawberry garnish in center. Chill several hours, until set.
This recipe yields 8 servings.
Exchanges Per Serving: 1 Medium-fat Meat, 1/2 Fruit.
Nutrition Facts: Carbohydrates 8g; Protein 8g; Fat 5g; Calories 106; Fiber 0.3g; Sodium 263mg; Cholesterol 8mg.
Note: Low-sodium diets: This recipe is suitable for occasional use if sodium restriction is not severe.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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