Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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