Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cream sugar and cottage cheese together with an electric mixer, blender or food processor to try to get it as smooth as possible. When smooth, add rest of ingredients. Beat 15 min. with electric beater on high. (I usually get too impatient and "cheat" on the 15 min). Put into a round pie plate or spring form pan -- you might have a little left over ( I then use a small corning bowl and make a tiny "test" cake for me to eat before the "guests"!!) Bake at 300 for 60 - 70 min until it is solid and slightly browned. Shut off oven and let sit for 3 hrs. I usually garnish with fresh berries, or a combination of chocolate(see note below) and berries. Options: Grahmn cracker crust -- 8 grahmn crackers crushed, add apple juice concentrate and a little water to make it sticky. Press into the bottom and side of baking dish. Pour cheese cake mixture on top. Or if you want a chocolate grahmn cracker crust also add cocoa and powdered sugar to the crust mixture. OR spray bottom of pan w/cooking spray and sprinkle on a layer of granola and pack down. Sorry I dont know the amts. I just do it by "feel". For a chocolate sauce topping: Mix cocoa, powdered sugar, butter substitute, apple juice concentrate and water to make a thick paste. Heat in a double boiler. Put into a plastic baggie. Snip corner with scissors and swirl around top of uncooked cheese cake in a spiral pattern. With a toothpick or knife make lines through the sauce to make a nice design (like the spokes of a wheel -- boy this is hard to explain!!) OR the lazy way is to use some non-fat chocolate ice cream sause (like Hersheys) and just squeeze it on right from the bottle!! Recipe by: Ellen Whitney Posted to fatfree digest by GwynneC@aol.com on Nov 2, 1999, converted by MM_Buster v2.0l.
