Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- -dannon healthy habit
- -recipes
- 1 quart plain nonfat or
- lowfat yogurt
- 3 egg whites
- 3/4 cup sugar
- 1/2 cup graham cracker crumbs
- 2 tbsp flour
- 1 tbsp margarine, melted
- 1 tbsp lemon juice
- 1 cup lowfat cottage cheese
- 1 tsp vanilla extract
- fresh fruit, sliced
- =
Directions
Day before preparing cheesecake: spoon yogurt into large strainer lined with a double thickness of cheesecloth or 3 layers of paper towels. Place bowl beneath, but not touching strainer to catch liquid. Cover and refrigerate 24 hours. To prepare cheesecake: combine crumbs and melted margarine. Press evenly onto bottom of 7 to 9-inch springform pan; set aside. In food processor or blender, process cottage cheese and egg whites on high speed until smooth, scraping down side occasionally. Add strained yogurt, sugar, flour, lemon juice and vanilla. Process on high an additional 30 seconds or until well blended. Pour onto crust in pan. Place pan on baking sheet. Bake at 325 °F for 1 hour. Cool to room temperature. Refrigerate several hours or overnight. Serve with sliced fresh fruit. Serves 1Calories: 140, protein: 7g, fat: 2.5g, cholesterol: 5mg, calcium: 147mg, (those figures are using lowfat yogurt, non-fat yogurt decreases the fat grams per serving to about 1.3g)