1 lb lowfat cottage cheese
2 egg whites
1 tsp lemon juice
6 package sweet 'n low® sweetener
1 tsp vanilla
1/4 cup pineapple juice
1 package gelatin powder, unsweetened
3/4 cup crushed pineapple in juice
1 drained
1 cinnamon
1/4 cup wheat germ -- or crushed
1 cereal
Directions
Blend cheese, egg whites, Sweet and Low, lemon juice and vanilla in
food processor. Dissolve geletin in pineapple juice, Blend into
cheese mixture. Stir in pineapple and cinnamon.
Spray 9" pie plate with Pam. Sprinkler wheat germ over. Pour in
cheese mixture, Bake 30 min. at 350. Let cool before cutting,
Recipe By : My files
Servings: 6 servings
Low-Cal Pineapple Cheese Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Cheese; Dessert; Fruit
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into distant history, certainly as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient records were just primitive hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius informs us how the cooks of his times made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks such as bay, fennel and dill. Moving on, there were a couple of recipe books which appeared in the 14th Century ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that appears on menues today, but rather accounts of the types of food prepared for the nobility of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the East, such as parsley and basil. The introduction of these new herbs and spices was responsible for an eruption in recipe books, some of which still exist in private cookery archives. During the following few centuries, the upper-class families of Wesstern Europe competed to serve the most exotic meals, and as a result cooks and their recipe collections could command a high salary. Even so, it was during the 19th century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery publications were highly popular mostly as a result of increased literacy, people having more free time and having more money to spend. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Low Cal Pineapple Cheese Pie recipe.
