2 tablespoons cold water
1 envelope unflavored gelatin
2 tablespoons lemon juice
1/2 cup skim milk, heated almost to boiling
Egg substitute equivalent to 1 egg, or 2 egg whites
1/4 cup sugar
1 teaspoon vanilla
2 cups low-fat cottage cheese
Lemon zest (optional)
Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin. Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cheese to blender container. Process on high speed until smooth. Pour into 9" pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.
Basics
Low fat = no more than 3 g of fat per serving
Dietitian's tip:
The colorful outermost layer of the lemon, called the "zest," is full of essential oils that contribute lively flavor and aroma to this recipe. Remove the zest by grating it with the fine rasps of a hand-held grater to form fine particles.
Serves 8
Nutritional Analysis
(per serving)
Calories
80
Cholesterol
3 mg
Protein
9 g
Sodium
200 mg
Carbohydrate
10 g
Fiber
trace
Total fat
trace
Potassium
89 mg
Saturated fat
trace
Calcium
55 mg
Monounsaturated fat
trace