CRUSTLESS REFRIGERATOR CHEESE TORTE
Mix 1/2 cup cold water with 2 tbs. plain gelatin
1 lb. cottage cheese
1 cup Splenda ( or to taste)
1 small container of heavy cream(whipped)
2 egg yolks
2 egg whites
2 tsp. grated lemon rind
Mix 1/2 cup cold water with 2 tbs. plain gelatin
1 lb. cottage cheese
1 cup Splenda ( or to taste)
1 small container of heavy cream(whipped)
2 egg yolks
2 egg whites
2 tsp. grated lemon rind
Mix 1/2 cup cold water and 2 tbsp. plain gelatin
Let mixture stand. Beat yolks(save whites). Add 1/2 cup Splenda or Stevia and milk to yolks. Cook over boiling water until like custard. Add gelatin mixture to this while warm and stir until dissolved. Cool until mixture starts to thicken then add cottage cheese and vanilla. Whip cream, egg white and 1/2 cup Spenda(or to taste) together, add lemon rind. Fold all into mixture. Pour into a glass 9 by 13 pan. Refrigerate 2 hours. Serve cold. Keep in refrigerator for up to a week. Serves 12; 5 carbs
Recipe submitted by Edith Weil
Let mixture stand. Beat yolks(save whites). Add 1/2 cup Splenda or Stevia and milk to yolks. Cook over boiling water until like custard. Add gelatin mixture to this while warm and stir until dissolved. Cool until mixture starts to thicken then add cottage cheese and vanilla. Whip cream, egg white and 1/2 cup Spenda(or to taste) together, add lemon rind. Fold all into mixture. Pour into a glass 9 by 13 pan. Refrigerate 2 hours. Serve cold. Keep in refrigerator for up to a week. Serves 12; 5 carbs
Recipe submitted by Edith Weil
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