2 envelopes plain gelatin
6 tbsp sugar
1/4 tsp salt
3 eggs, separated
1 1/2 cup skim milk
1 tsp grated lemon rind
3 cup creamed cottage cheese
1 tbsp lemon juice
1 tsp vanilla
6 tbsp sugar
1/3 cup graham cracker crumbs
Directions
Mix together gelatine, 6 TBSP sugar, and salt in top of double
boiler. Beat together egg yolks and milk; add to gelatin mixture.
Place over boiling water and cook, stirring constantly until gelatine
is dissolved and mixture thickens slightly (6 min app.) Remove from
heat and stir in lemon rind. Chill to unbeaten egg white consistency.
While mixture is chilling, beat cottage cheese on high speed of
electric mixer for 3 minutes (or press through sieve, or use food
processor). Stir in lemon juice and vanilla. Fold in gelatine
mixture. Beat egg whites until stiff, but not dry. Gradually add 6
TBSP sugar, and beat until very stiff. Fold gently into gelatine
mixture. Turn into an 8 inch springform pan and sprinkle top with
crumbs. Chill until firm. 10-12 servings of approximately 125
calories per serving.
From the files of: Melissa Mierau, Martensville, Sk
Servings: 10 servings
Low Cal Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Diet; Healthy; Low Calorie
The History of Recipes
It is possible to trace the history of written recipes far back into the far past, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, these, early cookbooks were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main meal and afters, something we still use today. Additionally, he recounts how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including a few you will know for example bay, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an eruption in cookery books, most of which still exist in private libraries. During the following few hundred years, the families of Europe strove to lay on the most extravagent banquests, and because of this cooks and their collection of recipes were greatly in demand. Even so, it was during the 19th century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes of the day. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Low Cal Cheesecake recipe.
