Lemon Cheese Pie Recipe - Cooking Index
Lemon Cheese Pie Recipe - Cooking Index
| 1 1/2 tablespoons | 22ml | Granulated gelatin |
| 1/2 cup | 118ml | Cold water |
| 1 cup | 237ml | Skim milk |
| 3 cups | 594g / 20oz | Eggs - beaten (medium) |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 tablespoon | 15ml | Grated lemon rind |
| 1/3 cup | 78ml | Fresh lemon juice |
| 1/2 teaspoon | 2.5ml | Pure lemon extract |
| Sugar substitute equal to 1/2 cup sugar | ||
| 1 lb | 454g / 16oz | Small-curd cream-style cottage cheese |
| 1 | Graham Cracker Pie Shell - (see recipe) | |
| Fresh strawberries or lemon slices - for garnish |
Soak gelatin in cold water. Scald milk in top of a double boiler.
Pour slowly on top of gently beaten eggs and salt, stirring constantly. Return to top of the double boiler; cook over slowly simmering water, stirring constantly, until mixture coats spoon. Remove from heat. Turn into a bowl; add gelatin, lemon rind, lemon juice, lemon extract, and sweetener; mix well until gelatin is dissolved.
Chill until mixture is the consistency of unbeaten egg whites; stir gently several times while chilling. Add cottage cheese. Beat with an electric mixer at high speed for 8 to 10 minutes. If filling thins, chill for 5 to 10 minutes.
Turn into prepared 9-inch Graham Cracker Pie Shell. Sprinkle reserve 2 tablespoons cracker crumbs on top; garnish with sliced strawberries or lemon slices. Chill 3 hours or longer.
This recipe yields 8 servings. Serving size: 1/8 pie.
Exchanges Per Serving: 1 Starch, 1 High-fat Meat.
Nutrition Facts: Carbohydrates 10g; Protein 12g; Fat 9g; Calories 171; Fiber 0.3g; Sodium 396mg; Cholesterol 111mg.
Note: Low-sodium diets: Omit salt. Use unsalted cottage cheese if available.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.