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.

Serves 8

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 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.

Nutritional Analysis (per serving)

Serving size: 1/8 of cake
  • Total carbohydrate: 9 g
  • Dietary fiber: Trace
  • Sodium: 252 mg
  • Saturated fat: Trace
  • Monounsaturated fat: Trace
  • Total fat: 1 g
  • Cholesterol: 3 mg
  • Protein: 9 g
  • Calories: 80
  • Dairy foods low-fat or fat-free: 1/2
  • Sweets: 1/2
  • Protein and dairy: 1/2
  • Sweets: 1/2
  • Meat and meat substitutes: 1
  • Sweets desserts and other carbohydrates: 1/2
Last Updated: 2015-05-06
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