---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PENNSYLVANIA DUTCH CHEESECAKE
  Categories: Desserts, Low-cal, Low-fat, Bb
       Yield: 8 servings
  
 ------------------PHYLLIS SMITH  WCDT64B------------------
            Pinch salt
       4    Egg whites
       3    Egg yolks
   1 1/2 c  Lowfat cottage cheese
     1/4 c  Buttermilk
       1 tb Fresh lemon juice
   1 1/2 ts Vanilla
  
    Beat salt and egg whites with electric mixer until
   stiff peaks form. Set aside. Put all the remaining
   ingredients in a blender and blend until smooth and
   creamy. Pour the cheese mixture into the egg whites.
   Gently, but thoroughly, fold together. Spoon the
   mixture into a 9″ nonstick square or round cake pan.
   Bake in a preheated 350 oven for 40-50 minutes, until
   a knife inserted in the center comes out clean. Chill
   thoroughly. The cake sinks in the center as it cools,
   making a depressing for fruit. Fill with berries or
   sliced unsweetened peaches to serve. Per serving:
   Calories--69.1 Carbohydrate--2.0 grams  Fat--2.3 grams
   SOURCE: Calorie-Carbo-Fat Counter & Cookbook
  
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