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
We can track the history of written recipes far back into antiquity, at least as far into history as the ancient Egyptians, and maybe further still. In practice though, sadly, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to historians are a few clay tablets in Sumerian which recount the baking 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 around 25BC a roman called Apicius wrote some scripts detailing recipes cooked by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he describes how the Romans were skilled in the use of a wide range of spices, including a few you will know for example bay, fennel and parsley. Later on, we find some recipe books which date from the 14th Century - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is familiar to us all today, but rather accounts of the types of meals prepared by the chefs of the rich people of that period. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes created an outbreak in manuscripts on food, most of which still exist in academic collections. By the time we get to the 20th century, recipe publications were greatly in demand as a result of higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Low Cal Cheesecake recipe.
