---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ZWIEBACK COTTAGE CHEESE TORTE
  Categories: Desserts, Harned 1994, Jewish
       Yield: 10 servings
  
 ---------------------------CRUST---------------------------
       6 oz Package zwieback toasts
     3/4 c  Sugar
     1/4 ts Ground cinnamon
       3 tb Vegetable oil
            -- preferably canola
       1 tb Butter; melted
 
 --------------------------FILLING--------------------------
     1/3 c  1% milk
   1 1/2 tb Cornstarch
   2 1/2 c  1% cottage cheese
     2/3 c  Reduced-fat sour cream
       1 c  Sugar
       2 lg Eggs; separated
     1/4 c  Fresh lemon juice
   1 1/2 ts Grated lemon zest
       1 tb Butter; melted
     1/2 ts Ground cinnamon
     1/8 ts Grated nutmeg
       2 lg Egg whites
 
 --------------------------GARNISH--------------------------
       1 pt Fresh strawberries
  
   Cheesecakes and other dairy treats are customary for
   the Jewish festival of Shavuoth.
   
   To make crust: Lightly oil a 9-inch springform pan, or
   coat it with non- stick cooking spray.
   
   Place zwieback in a food processor with sugar and
   cinnamon. Add oil, butter and 2 tb. water. Process
   until the crumbs are evenly moistened. Reserve 2 tb.
   of the crumb mixture for the top of the torte. Press
   the remaining crumb mixture into the bottom and sides
   of the springform pan. Set aside.
   
   To make filling: Preheat oven to 325 degrees F. In a
   small bowl, combine milk and cornstarch. Whisk until
   smooth; set aside. In a food processor, puree cottage
   cheese and sour cream until smooth, about 1 minute.
   Add sugar, egg yolks, lemon juice, lemon zest, butter,
   cinnamon, nutmeg and milk mixture and process.
   
   In a large mixing bowl, beat 4 egg whites until stiff
   but not dry. Fold the cheese mixture into the egg
   whites with a spatula. Pour into the prepared pan.
   
   Sprinkle with the reserved crumbs and bake for 1 hour,
   or until well puffed. (There will be a few cracks.)
   Turn off the oven and leave the torte in the oven for
   1 hour with the door closed, to cool gradually. Remove
   from oven; transfer to a rack to cool completely. (The
   cake may be stored, covered, for up to 3 days in the
   refrigerator.) Serve garnished with strawberries.
   
   Nutritional information per serving: 355 calories; 12
   g protein; 11 g fat; 53 g carbohydrates; 336 mg
   sodium; 59 mg cholesterol.
   
   Posted by Al Rice of Alaska.  Formatted by Cathy
   Harned.
  
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