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Pennsylvania Dutch Cheesecake
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Pinch of salt
4 egg whites
3 egg yolks
1-1/2 cups lowfat cottage cheese
1/4 cup buttermilk
1 tbl fresh lemon juice
1-1/2 tsp vanilla
Beat salt and egg whites with electric mixer until stiff peaks form. Set aside. Put all the remaining ingredients into a blender and blend until smooth and creamy. Pour the cheese mixture into the egg whites. Gently, but thoroughly, fold together. Spoon the mixture into a 9" nonstick square or round cake pan.
Bake in a preheated 350 oven for 40-50 minutes, until a knife inserted in the center comes out clean. Chill thoroughly. The cake sinks in the center as it cools,
making a depression for fruit. Fill with berries or sliced unsweetened peaches to serve.
Per serving: Calories--69.1 Carbohydrate--2.0 grams Fat--2.3 grams
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