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Lemon cheesecake

September 23, 2021

Recipe

This no-cook, refreshing lemony dessert is low in calories.

Serves 8

Lemon zest is full of essential oils that contribute lively flavor and aroma to this recipe. To get the zest, grate the lemon on a hand-held grater.

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.

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

DASH Eating Plan Servings

1/2 Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans 1/2 Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits 1 Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches 1/2 Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits 1/2 Protein and dairy 1/2 Sweets Vegetables

Nutritional analysis per serving

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