2/3 cup cottage cheese Artificial sweetener equal to 6 tablespoon sugar 1 tablespoon lemon rind, grated 1/2 teaspoon vanilla extract 2 eggs, separated 1/4 cup evaporated skim milk 1/3 cup instant nonfat dry milk
Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl.
In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F.
Cherry Topping 1 cup sweet cherries; pitted 1/4 cup diet cherry−flavored beverage Artificial sweetener, to taste 1/4 teaspoon cherry extract
In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add cherry extract, spread over baked cheesecake and return to oven 5 minutes more.
Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl.
In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F.
Cherry Topping 1 cup sweet cherries; pitted 1/4 cup diet cherry−flavored beverage Artificial sweetener, to taste 1/4 teaspoon cherry extract
In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add cherry extract, spread over baked cheesecake and return to oven 5 minutes more.
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