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Lower Fat Cheesecake
Yield: 1
CRUST
1 c Oat bran (or rolled oats)
2 tb Butter; melted
2 tb Honey
1 ts Vanilla
FILLING
1/4 c Arrowroot powder OR cornstarch
1 c Lowfat plain yogurt
2 c Lowfat cottage cheese
1/2 c Honey
4 Egg yolks
2 tb Fresh lemon juice
2 ts Vanilla
1/2 ts Sea salt
4 Egg whites, beaten until stiff
CRUST: Grind oat bran to flour in a blender. Stir butter into
bran. Add honey and vanilla. Press into bottom of cheese cake
pan. Bake at 350 F. for 15 minutes. Cool. (May be placed in
freezer if you're in a hurry.)
FILLING: In a blender or processor blend all ingredients, except
egg whites, until smooth. Fold stiffly beaten whites into the
mixture. Pour over crust. Bake at 300 F. for 45 to 50 minutes or
until center is firm (does not jiggle). Turn off heat. Leave door
of oven partially open. Let cake cool in oven 1 hour. Finish
cooling at room temperature. Then can be refrigerated.
Yield: 1
CRUST
1 c Oat bran (or rolled oats)
2 tb Butter; melted
2 tb Honey
1 ts Vanilla
FILLING
1/4 c Arrowroot powder OR cornstarch
1 c Lowfat plain yogurt
2 c Lowfat cottage cheese
1/2 c Honey
4 Egg yolks
2 tb Fresh lemon juice
2 ts Vanilla
1/2 ts Sea salt
4 Egg whites, beaten until stiff
CRUST: Grind oat bran to flour in a blender. Stir butter into
bran. Add honey and vanilla. Press into bottom of cheese cake
pan. Bake at 350 F. for 15 minutes. Cool. (May be placed in
freezer if you're in a hurry.)
FILLING: In a blender or processor blend all ingredients, except
egg whites, until smooth. Fold stiffly beaten whites into the
mixture. Pour over crust. Bake at 300 F. for 45 to 50 minutes or
until center is firm (does not jiggle). Turn off heat. Leave door
of oven partially open. Let cake cool in oven 1 hour. Finish
cooling at room temperature. Then can be refrigerated.