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Frozen Cottage Cheese Torte Recipe
|Graham cracker squares||14|
|Melted margarine||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Granulated fructose||1⁄2 Cup (8 tbs)|
|Granulated sugar replacement||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Low fat cottage cheese||16 Ounce (16 Ounce Carton)|
|Vanilla extract||1⁄2 Teaspoon|
|Non dairy whipped topping||2 Cup (32 tbs) (Prepared)|
Serving size: Complete recipe
Calories 3605 Calories from Fat 1658
% Daily Value*
Total Fat 187 g287.2%
Saturated Fat 96.3 g481.4%
Trans Fat 0 g
Cholesterol 470.6 mg
Sodium 3072.2 mg128%
Total Carbohydrates 395 g131.5%
Dietary Fiber 6.2 g25%
Sugars 159.7 g
Protein 109 g217.3%
Vitamin A 55.4% Vitamin C 2%
Calcium 76.3% Iron 51%
*Based on a 2000 Calorie diet
Line bottom and sides of a 9 in. (23 cm) spring-form pan with the crumb mixture.
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.
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.