Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Low-fat Lemon Cheesecake




Source of Recipe


iVillage


List of Ingredients




For the crust:
175g reduced fat digestive biscuits
50g butter or margarine, melted

For the filling:
450g low-fat cottage cheese
2 egg whites
2 whole eggs
125ml light, unsweetened, condensed skimmed milk (low-fat evaporated milk)
75g caster sugar
grated rind and juice of 1 lemon
4 tbsp plain flour
lemon slices for garnish, if desired



Recipe



Crush the biscuits with a rolling pin or in a food processor, mix with the melted butter and press into a 23cm glass or ceramic round pie dish. Chill in the fridge.
Preheat the oven to 150C/300F/gas mark 2. Push the cottage cheese through a sieve to get rid of the lumps. Spoon into a food processor along with the egg whites, whole eggs, evaporated milk, sugar, lemon rind and juice. Process until smooth.
Add the flour and process a few more seconds to blend. Pour the filling into the pie dish, place on a baking sheet and bake for 1 hour or until the filling has just set.
Cool completely on a rack, then store in the fridge. To serve, decorate with curled lemon slices.