| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Slim 'N Trim Cheesecake

4 large eggs, separated
1 1/2 cups orange juice
2 (1/4-ounce) envelopes unflavored gelatin
1/2 cup granulated sugar*
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups low-fat cottage cheese
1/2 teaspoon cream of tartar

1. In medium saucepan, beat together egg yolks and orange juice until blended. Sprinkle with gelatin. Let stand 1 minute. Cook over medium-heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat. Stir insugar, lemon juice, vanilla and almond extract. Pour into blender container. Add cottage cheese. Cover and blend at high speed until smooth, about 30 seconds. Chill, stirring occasionally, until misture mounds slightly when dropped from spoon, about 45 minutes.
2. In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no long slip when bowl is tilted. Gently, but thoroughly, fold chilled gelatin mixture into whites. Pour into lightly greased 8 to 9-inch springform pan or 10-inch pie plate. Chill until set, several hours or overnight. Garnish with strawberries, if desired.

Makes 12 servings.

*To decrease the amount of calories, substitute low-calorie sweetener to equal 1/2 cup sugar.

For salmonella-safe egg whites

You will need:

a medium stainless steel bowl
a wooden or plastic stirring spoon
a heat-resistant rubber spatula
a medium skillet
a quick-read kitchen thermometer

1. Place egg whites in bowl. For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites, but not raising any foam. Set aside.
2. In skillet, heat 1-inch of water to a simmer and remove from heat. Place the bowl in the hot water and begin stirring and scraping constantly with rubber spatula to prevent overheating. After 1 minute of constant stirring, remove bowl from hot water and check temperature with thermometer (tilt bowl if necessary to have about 2-inches of white covering thermometer stem).
3. Temperature must be 160°F. If not, place the bowl back in the hot water and resume scraping in 15-second increments until the temperature reaches 160°F. Rinse off the thermometer in the hot pan water between each use.
4. When the desired temperature is reached, proceed with recipe.

For salmonella-safe egg yolks or whole eggs

You will need:
a small, heavy saucepan
a heatproof, 2 cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer

Perform the Following Steps and Set Aside:

1. Place eggs or yolks in saucepan. Add liquid from recipe (2 tablespoons of liquid per yolk). Stir gently just to combine.
   Fill measuring cup 2/3 full with boiling-hot water.
   Prepare the bowl by half-filling it with ice water.
2. Heat eggs or yolks over very low heat, stirring constantly, until the mixture reaches 160°F. Between each use, rinse off thermometer in the hot water. When desired temperature is reached, place saucepan in bowl of ice water to stop heating process. When cool, proceed with recipe.