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Directions
: crust
1/4 c graham cracker crumbs
: Filling
3 oz lemon gelatin powder
2/3 c boiling water
1 1/2 c lowfat cottage cheese
4 oz fat-free cream cheese
1 pk whipped cream, light
: Topping
1 cn cherry pie filling -- (20
: oz)
Crust: Sprinkle graham cracker crumbs on bottom and sides of a
lightly sprayed 9-inch pie plate Filling: Dissolve gelatin in boiling
water; pour into blender. Add cottage cheese and cream cheese; cover.
Blend about three minutes, scraping sides as needed. Pour into large
bowl. Fold whipped cream into cheese mixture. Chill until set, 5-6
hours. Topping: Top cheesecake with pie filling.
Recipe By : Denver Post
From: Patti Mccoy
Servings: 10 servings
Lemon Chiffon Cherry Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit
The History of Recipes
It is actually possible to trace the history of recipes back into distant history, at least as far back as ancient Egypt, and maybe even further. Having said that, sadly, these ancient cook books were just very simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to academics are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into Roman times 25BC a roman called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he informs us how the Romans were skilled in the use of many different spices and herbs, including some that we all recognise such as basil, fennel and asafoetida. As we move on, there were a couple of interesting books dating from the 1300s - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of food on the menues of the upper classes. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new spices and herbs caused an explosion in manuscripts on cookery, many of which still exist in private collections. By the advent of the 20th century, cookery books were in great demand, mostly due to better eduction, more spare time and having more disposable income. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Lemon Chiffon Cherry Cheesecake recipe.
