YOGURT CHEESE CAKE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
FILLING:1/4 c. cornstarch1 c. yogurt1 lb. cottage cheeseGrated rind of 1 lemon1 tbsp. lemon juice1/4 tsp. salt1/2 c. honey2 tsp. vanilla4 egg yolks4 egg whites
Using a blender, blend cornstarch and yogurt until cornstarch is dissolved. Add cottage cheese and blend. Add lemon rind, juice, salt, honey and vanilla. Blend. Beat yolks until thick and lemon colored. Add to cheese mixture. Mix well. Beat whites until stiff, but not dry. Fold into cheese mixture. Then pour into pie shell. Bake 50 minutes in a 300 degree oven or until center is firm.
Turn off heat and with oven door closed, let cake cool in oven for 1 hour or more. When cake is cool, loosen sides and remove. Refrigerate for a few hours or overnight. When cake is cold, lift off pan bottom, sliding cake onto plate.
Number of Servings: 8
Recipe submitted by SparkPeople user PHILLYF.
Turn off heat and with oven door closed, let cake cool in oven for 1 hour or more. When cake is cool, loosen sides and remove. Refrigerate for a few hours or overnight. When cake is cold, lift off pan bottom, sliding cake onto plate.
Number of Servings: 8
Recipe submitted by SparkPeople user PHILLYF.
Nutritional Info Amount Per Serving
- Calories: 182.5
- Total Fat: 2.8 g
- Cholesterol: 109.3 mg
- Sodium: 91.0 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 1.2 g
- Protein: 20.2 g
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