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Name: I Say "Cheesecake"
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 Egg whites; 2 ts Vanilla; 1 cn (19 oz) cherry or blueberry; 1 1/2 c Crushed low-fat graham; 1 tb Sugar; 1 Egg white; 1 c Low-fat 1% cottage cheese; 2 c Low-fat sour cream; 1/2 c Sugar; 2 tb All-purpose flour; 1 Egg

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INGREDIENTS

2 Egg whites
2 ts Vanilla
1 cn (19 oz) cherry or blueberry
1 1/2 c Crushed low-fat graham
1 tb Sugar
1 Egg white
1 c Low-fat 1% cottage cheese
2 c Low-fat sour cream
1/2 c Sugar
2 tb All-purpose flour
1 Egg

Servings

INSTRUCTIONS

Preheat oven to 375F. Spray an 8-inch springform pan with non-stick spray. Set aside. In a small bowl, mix together graham crumbs and sugar. Add egg white. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 8 minutes. Be careful not to overbake. Set aside to cool. Reduce oven to 300F. In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, egg, egg whites, and vanilla and process again until well blended. Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with pie filling or fresh fruit on top. Makes 8 large slices. PER SLICE with cherry pie filling): 281 calories, 3.6 g fat, 53.7 g carbohydmie, 11 g protein, 234 mg sodium, 31 mg cholesterol CALORIES FROM FAT: 11.1% Recipe by: Janet & Greta Podleski "Looneyspoons" Posted to JEWISH-FOOD digest by Bob & Carole Walberg on Dec 03, 1998,

NOTES

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I Say "Cheesecake"

2 Egg whites
2 ts Vanilla
1 cn (19 oz) cherry or blueberry
1 1/2 c Crushed low-fat graham
1 tb Sugar
1 Egg white
1 c Low-fat 1% cottage cheese
2 c Low-fat sour cream
1/2 c Sugar
2 tb All-purpose flour
1 Egg

Preheat oven to 375F.    Spray an 8-inch springform pan with non-stick spray. Set aside.    In a small bowl, mix together graham crumbs and sugar. Add egg white. Stir  until well blended. Press crumb mixture firmly over bottom and part way up  sides of springform pan. Bake just until edges feel firm and dry, about 8  minutes. Be careful not to overbake. Set aside to cool. Reduce oven to  300F.    In blender, process cottage cheese and sour cream until smooth (about 1  minute). Add sugar, flour, egg, egg whites, and vanilla and process again  until well blended.    Pour filling into pie crust and bake about 1 hour and 15 minutes, or until  edges are dry to touch and center jiggles only slightly when pan is shaken.  Remove from oven and cool completely. Cover and refrigerate for at least 5  hours before serving. Run a knife along inside edge of pan and remove  sides. Serve with pie filling or fresh fruit on top.    Makes 8 large slices.    PER SLICE with cherry pie filling): 281 calories, 3.6 g fat, 53.7 g  carbohydmie, 11 g protein, 234 mg sodium, 31 mg cholesterol CALORIES FROM  FAT: 11.1%        Recipe by: Janet & Greta Podleski "Looneyspoons"    Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape.ca> on  Dec 03, 1998,

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 8 Servings

Calories: 309
Calories from Fat: 78 (25%)

Amt Per Serving		% DV

	Total Fat 8.6g	12 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 46mg		14 %
Sodium 161.9mg		6 %
Potassium 218.8mg		6 %
Total Carbohydrate 48.1g		14 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 48.1g
Protein 10.7g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 309

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