Bavarian Cheese Cream Recipe
Ingredients
| Envelope of unflavored gelatine | 1 | |
| Skim milk | 4⁄5 Cup (12 tbs) | |
| Eggs | 2 , separated | |
| Sugar | 3⁄10 Cup (4 tbs) | |
| Small curd cottage cheese | 1 Cup (16 tbs) (low fat) | |
| Lemon juice | 1 Tablespoon | |
| Vanilla extract | 1⁄2 Teaspoon | |
| Whipped topping | 1⁄2 Cup (8 tbs), frozen |
Nutrition Facts
Serving size: Complete recipe
Calories 688 Calories from Fat 145
% Daily Value*
Total Fat 16 g23.8%
Saturated Fat 8.5 g42.7%
Trans Fat 0 g
Cholesterol 437 mg145.7%
Sodium 1091.1 mg45.5%
Total Carbohydrates 79 g26.3%
Dietary Fiber 0.06 g0.24%
Sugars 75.7 g
Protein 52 g104.2%
Vitamin A 18.5% Vitamin C 14.4%
Calcium 48.4% Iron 11.1%
*Based on a 2000 Calorie diet
Directions
2. In top of double boiler, beat egg yolks, sugar and remaining skim milk. Cook over simmering water, stirring constantly, until mixture thickens and lightly coats back of wooden spoon. Add softened gelatin and stir to dissolve. Remove from heat; stir in cottage cheese, lemon juice and vanilla extract.
3. Using electric mixer at high speed, beat egg whites in small bowl until stiff. Using rubber spatula, fold into cheese mixture along with whipped topping. Divide mixture among four 10-ounce custard cups; chill until completely set, about 1 hour.
Chef
