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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This recipe is from Lancewood and is described as Fat Free* and Fabulous! It is very light and delicious. Feel free to substitute the fat free ingredients with full fat - Just as great! *Fat free without biscuit base Ingredients:
base |
80g marie biscuits (also known as marietta or tea biscuits) finely crumbed |
80g ginger snaps finely crumbed |
1/2 teaspoon cinnamon |
60g melted butter or baking margarine |
filling |
750g fat free smooth cottage cheese |
4 egg whites |
160ml castor sugar |
15ml lemon juice |
5ml finely grated lemon rind |
5ml vanilla essence |
2 tablespoons of gelatine |
3/4 cup fat free milk |
Directions:
1. Base
2. Mix the crumbed biscuits and melted butter
3. Press into the base of a 23cm spring-form pan and refrigerate for 30 minutes
4. Filling
5. Mix the fat free smooth cottage cheese, castor sugar, lemon juice, lemon zest & vanilla essence
6. Heat the milk to just before boiling point
7. Whisk in the gelatine and add to the cottage cheese mixture and mix well
8. Beat the egg whites to a soft peak and fold into the rest of the mixture
9. Pour into the spring-form pan and leave it in the fridge to set for at least 3 hours
10. Serve topped with mixed fresh berries or strawberries
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