Strawberry Cheesecake I

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Ingredients[edit]

Procedures[edit]

  1. Preheat oven to 400°F.
  2. Melt margarine in 9 inch pan.
  3. Add crumbs, mix.
  4. Press mixture over bottom of pan.
  5. Bake 5 to 7 minutes. Cool.
  6. Sieve cottage cheese or puree in blender.
  7. Add milk and stir until smooth. Chill.
  8. In saucepan, mix 1½ tbsp gelatin and 1 tbsp sugar.
  9. Add juice and rind.
  10. Heat over low heat, stirring constantly until gelatin is dissolved.
  11. Remove from heat. Let stand at room temperature.
  12. In medium bowl beat egg whites with salt until stiff.
  13. Fold in gelatin and cottage cheese.
  14. Pour over crumbs. Refrigerate until set before adding glaze.
  15. Glaze mix remaining gelatin (½ tbsp ) with water and 1 tbsp sugar.
  16. Heat until gelatin is dissolved. Stir in strawberries.
  17. Pour mixture over cheesecake and spread with spatula.
  18. Refrigerate until firm.

Notes[edit]

  1. For ⅓ cup evaporated milk, you can place a scant 2 tbsp powdered skim milk in a measuring cup and fill with liquid milk up to ⅓ mark.
  2. Crush fresh strawberries, or thaw frozen unsweetened.

Nutritional information[edit]

For ⅛ recipe:

  • 120 calories | 7.8 g protein | 4.1 g fat | 13.4 g carbohydrate | 253.6 mg sodium | 207.2 mg potassium | 1.2 gm fiber | 3 mg cholesterol
  • Diabetic exchanges: ½ starch, 1 lean meat, ½ fruit

References[edit]