Recipe - Pennsylvania Dutch Cake-And-Custard Pie - Country Living

PHYLLIS SMITH WCDT64B
Pinch salt
4 Egg whites
3 Egg yolks
1 One half cup Lowfat cottage cheese
One fourth cup Buttermilk
1 tablespoon Fresh lemon juice
1 One half teaspoon 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 4050 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 cut or sliced up unsweetened peaches to serve. Per serving: Calories69.1
Carbohydrate2.0 grams Fat2.3 grams SOURCE: CalorieCarboFat Counter &
Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini