In her “adult” years, A-Tooch recently began developing a taste for new foods — among them: lemon and cottage cheese. (Also salmon, raw mushrooms and brie … but let’s focus here.)
I’ve read a few recipes in the past that call for gelatin to lighten up a regular cheesecake mix. Seems impossible though — isn’t the best part of cheesecake how decadent and bad for you it is? You can top it with fruit all you like, that cheesecake isn’t gonna be lower cal.
But wait, maybe there is a solution. I recently combined my two new favorites into what I’ll call a “Light Lemon Cheesecake.” It’s not a rich as a regular cheesecake but it’s still pretty darn filling and extremely refreshing for a summer dessert. Behold, the not-so-secret ingredients:
1/2 cup skim milk
16 oz. fat free cottage cheese
1 tsp. vanilla extract
1 pack sugar-free lemon jello (or flavor of your choice)
1 cup boiling water
1 cup fresh raspberries or sliced peaches
2 tbsp. sugar substitute
In small bowl, stir water and gelatin. Immediately add to cottage cheese and blend in food processor. Add the rest of the ingredients and blend together. (Note: There will still be chunks, the mixture will not be smooth.) Fill a 9″ pie pan with the mixture and refrigerate for atleast 1 hour or until solid. Top with raspberries or peaches before serving.
I’d imagine this recipe would work just as well with fat free ricotta, or full fat if you’d prefer. Reminds me a little of the Italian cheesecakes made with ricotta that are always a holiday staple at my house.
I divided my mixture up in four ramekins to make (large) individual size desserts.
Cheesecake it’s not and yes, the texture isn’t smooth and creamy. But man, is this cake good.