Lemon Cheese Pie

Ingredients

1 1/2 tablespoons granulated gelatin
1/2 cup cold water
1 cup skim milk
3 medium eggs beaten
1/4 teaspoon salt
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
1/2 teaspoon pure lemon extract
Sugar substitute equal to 1/2 cup sugar
1 pound small-curd cream-style cottage cheese
1 Graham Cracker Pie Shell (see recipe)
Fresh strawberries or lemon slices for garnish

Method

Soak gelatin in cold water. Scald milk in top of a double boiler.

Pour slowly on top of gently beaten eggs and salt, stirring constantly. Return to top of the double boiler; cook over slowly simmering water, stirring constantly, until mixture coats spoon. Remove from heat. Turn into a bowl; add gelatin, lemon rind, lemon juice, lemon extract, and sweetener; mix well until gelatin is dissolved.

Chill until mixture is the consistency of unbeaten egg whites; stir gently several times while chilling. Add cottage cheese. Beat with an electric mixer at high speed for 8 to 10 minutes. If filling thins, chill for 5 to 10 minutes.

Turn into prepared 9-inch Graham Cracker Pie Shell. Sprinkle reserve 2 tablespoons cracker crumbs on top; garnish with sliced strawberries or lemon slices. Chill 3 hours or longer.

This recipe yields 8 servings. Serving size: 1/8 pie.

Exchanges Per Serving: 1 Starch, 1 High-fat Meat.

Nutrition Facts: Carbohydrates 10g; Protein 12g; Fat 9g; Calories 171; Fiber 0.3g; Sodium 396mg; Cholesterol 111mg.

Note: Low-sodium diets: Omit salt. Use unsalted cottage cheese if available.

Yield

8 Servings


( categories: | )