Healthy&Taste: Dufflet's Light Lemon Cheeseca Recipe
Recipe Ingredients
1 cup plain yogurt, low-fat
1 cup granulated sugar
1 lemon, grated rind only
2 cup 1% cottage cheese
2 eggs
4 egg whites
2 tsp lemon juice
2 tsp vanilla
3/4 lb light cream cheese, or block
1/4 cup all-purpose flour
1 fresh berries
CRUST
1 cup graham cracker crumbs
1 tbsp unsalted butter, melted
1 1/2 tsp corn syrup
Recipe Preparation
Crust: Line bottom of 9-inch springform pan with parchment or waxed
paper; grease side.
Combine crumbs with butter. Stir together corn syrup with 1 tb water;
stir into crumbs until well mixed. Press into botom of pan. Bake in
375F 190C oven for 10 minutes or until firm to the touch.
Meanwhile, in cheesecloth-lined sieve, drain yogurt for 20 minutes.
In food processor, combine granulated sugar and lemon rind until
sugar is pale yellow colour. Add cottage cheese, eggs and egg whites,
lemon juice and vanilla; process until mixture is very smooth.
Gradually mix in cream cheese until well combined.
Gently press yogurt to squeeze out any remaining liquid. Add yogurt
to food processor along with flour; process just until smooth.
Pour mixture into springform pan; tap on counter to remove air
bubbles. Centre pan on large piece of foil; press tightly around base
of pan. Set pan in larger pan; pour in enough hot water to come
1-inch up side of pan. Bake in 300f 150C oven for 1-1/2 hours or
until edge is set but centre still jiggles slightly. Remove from
oven; let cheesecake stand in pan of water for 20 minutes. Remove
cheesecake from larger pan; remove foil. Let cool to room
temperature. Cover and refrigerate for 8 hours or up to 2 days.
Before serving, gently run knife around side of pan. Arrange berries
over top.
Source: Canadian Living magazine [Mar 95] Presented in an article by
Anne Lindsay. Recipes from Dufflet Rosenberg, Toronto, Canada
[supplier of desserts to restaurants]
[-=PAM=-] [email protected]
Servings: 12
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Food Tips of the Week
Advice on losing weightMake sure that you drink enough fluids. Your body requires water , it is crucial for our body's health and has no fat. It is also good in that it fills the drinker's belly and decreases feelings of emptiness. The recommended portions physicians claim that we should aim to drink as much as six cups of water every 24 hours.
Some reduced carb diet tips:
* Don't skip meals Most low carb recipes are, errmm.., low in carbohydrates. Your body requires energy, and carbohydrates are a fast acting energy source. A low carb diet requires care and attention in managing your energy intake, as any energy contributed by non-carbohydrate sources is less efficient.
* Replace sugar with a low carb substitute such as splenda. Most recipes that require sugar can be adapted to make use of splenda instead. It is not exactly the same so you will need to do a bit of trial and error and it might not be perfect for everything, but it does a decent job once you get the measurements right.
Superfoods rich in flavonoids
(inlcudes lettuce, kohlrabi, soya and cayenne)
The flavonoids present in these fruits and vegetables are believed to have properties as anti-carcinogens.
Specialists researching the medical effects of flavonoids believe they might also have many other benefits to our health, including anti-dermatitis and anti-inflammatory activities..
The majority of these are low in calories, so you should add them to your diet.
Healthy&Taste: Dufflet's Light Lemon Cheeseca Recipe provided by Recipes 4U
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