Lemon cheesecake

Ingredients

• 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

Directions

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 cottage cheese to blender container. Process on high speed until smooth.

Pour into 9-inch pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 79
Total carbohydrate: 9 g
Cholesterol: 3 mg
Dietary fiber: Trace
Monounsaturated fat: Trace
Protein: 9 g
Saturated fat: 0.5 g
Serving size: 1/8 of cake
Sodium: 252 mg
Total fat: 1 g

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free): 1/2
Sweets: 1/2

Diabetes Meal Plan Choices

Meat and meat substitutes: 1
Sweets, desserts and other carbohydrates: 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 1/2
Sweets: 1/2