Frozen Cottage Cheese Torte Recipe
Your search for a winning Frozen Cottage Cheese Torte recipe ends at this place. Frozen Cottage Cheese Torte can be included in menu if any member of your family is following Diabetic diet. Cheese is the key ingredient in Frozen Cottage Cheese Torte. It is most popularly enjoyed as a Dessert. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Frozen Cottage Cheese Torte, just like I do.
Ingredients
14 graham cracker squares
1/4 cup melted margarine
2 env. unflavored gelatin
1/2 cup cold water
2 eggs, separated
1/2 cup granulated fructose
1/4 cup granulated sugar replacement
Dash salt
1/2 cup skim milk
16 oz. lowfat cottage cheese carton
1/2 tsp vanilla extract
2 cup prepared nondairy whipped topping
Directions
Crush graham crackers into fine crumbs; then add margarine and stir to mix.
Line bottom and sides of a 9 in. (23 cm) spring-form pan with the crumb mixture.
Chill.
Sprinkle gelatin over cold water and allow to soften for several minutes.
Beat egg yolks slightly; then pour into nonstick saucepan or top of double boiler.
Stir in fructose, sugar replacement, salt, and milk.
Cook and stir over medium heat until mixture is thick and coats a spoon.
Cool.
Stir in cottage cheese and vanilla extract.
Beat cottage cheese mixture until light and fluffy.
Beat egg whites until stiff.
Fold egg whites into cottage cheese mixture.
Fold nondairy whipped topping into cottage cheese mixture.
Transfer to a graham crust.
Freeze for 8 to 10 hours or overnight.
Line bottom and sides of a 9 in. (23 cm) spring-form pan with the crumb mixture.
Chill.
Sprinkle gelatin over cold water and allow to soften for several minutes.
Beat egg yolks slightly; then pour into nonstick saucepan or top of double boiler.
Stir in fructose, sugar replacement, salt, and milk.
Cook and stir over medium heat until mixture is thick and coats a spoon.
Cool.
Stir in cottage cheese and vanilla extract.
Beat cottage cheese mixture until light and fluffy.
Beat egg whites until stiff.
Fold egg whites into cottage cheese mixture.
Fold nondairy whipped topping into cottage cheese mixture.
Transfer to a graham crust.
Freeze for 8 to 10 hours or overnight.
