1 egg, seperated
1/2 cup skim milk
1 package gelatin (envelope)
1/8 tsp salt
1 tbsp equal (no substitute)
1 1/2 cup cottage cheese
1 tbsp lemon juice
1 tsp vanilla
6 tbsp lite coolwhip
Directions
Take cottage cheese and cream in blender until very SMOOTH
well and add milk. Add gelatin & salt. Cook overr 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. Calories (without topping or crust): 442 (Whole
Pie!) Calories with Keebler Graham Crust: 1402 (per serving 175 7gr
fat)
Servings: 8 servings
Arkansas Cheescake Recipe brought to you by Recipe Ideas
Categories: Cake; Cheesecake; Dessert
The History of Recipes
We can trace the history of `recipes` back into antiquity, certainly as far as early Egypt, and potentially, even further back. However, mostly, these old cookbooks were just simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into Roman times 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans made use of many herbs and spices, including some familiar names such as basil, rue and asafoetida. Continuing our culinary historical journey, we have two interesting recipe books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that is served today, but instead descriptions of the types of food prepared by the chefs of the upper classes. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like basil and coriander. These new culinary innovations created an outbreak in recipe manuscripts, the majority of which are kept safe in academic collections. Over the succeeding few centuries, the upper-class families of Europe tried to serve up the best banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down popular recipes of the day. When we get to the twentieth century, cooking books are increasing in popularity due to more people being able to read, people having increased free time and having more disposable income. The TV revolution brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Arkansas Cheescake recipe.
