"Not" Cream Cheese Cake
Source of Recipe
From Sherry Sirch
List of Ingredients
For Crust (can be doubled of you like a lot of crust)
1 cup Graham Wafer Crackers
2 tablespons sugar
2 tablespoons margarine, melted
1/2 teaspoon almond extract flavoring
For Filling
2 tablespoons unflavored gelatin powder (I use Knox brand)
1 1/4 cup canned milk (skim)
2 tsp lemon rind, grated
2/3 cup sugar
1 teaspoon pure vanilla extract
2 1/2 cottage cheese (1% milk fat)
For Topping
Cherry Pie Filling or Blueberry Sauce , seeded and cut into strips
Recipe
Directions for Crust
1. Put Graham crumbs into a bowl. Melt the margarine and stir in the sugar and almond extract to the margarine. Add to the Graham crumbs and stir until evenly distributed.
2. Press crumb mixture into the bottom of a 9x9 glass Pyrex dish, or a round 9" sprin-form pan (the kind with removable sides). Refrigerate.
Directions for Filling
1. In a food processor, beat the cottage cheese until satiny smooth (very important for a smooth texture).
2. Scald the milk (microwave for about 2-3 minutes). While it is heating, soften gelatin powder in cup of cold water and let stand 1 minute. Combine these two ingredients along with the sugar, vanilla and lemon peel. Add to the "smooth" cottage cheese mixture and gently beat just until combined. Don't over whip, creating a lot of foam.
3. Pour mixture into your prepared pie crust and refrigerate until set. Decorate or serve with Cherry Pie filling or Blueberry sauce. Or put the toppings on the table and let your guest decide
|
|
member logon
