• Serves
    8
  • 80
    Calories

Dietician's Tip: 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.

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

  • Calories 80
  • Cholesterol 3 mg
  • Monounsaturated fat Trace
  • Saturated fat Trace
  • Sodium 252 mg
  • Total carbohydrate 9 g
  • Dietary fiber Trace
  • Protein 9 g
  • Serving size 1/8 of cake
  • Total fat 1 g
  • 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: 05-06-2015
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