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graham crackers sugar egg whites cottage cheese sour cream sugar flour eggs egg whites vanilla cherry pie filling fruit fresh
Viewed: 73 - Published at: a year agoIngredients
- 1 1/2 cups graham crackers/wafers low-fat, crushed
- 1 tablespoon sugar
- 1 each egg whites
- 1 cup cottage cheese (low-fat 1%)
- 2 cups sour cream low-fat
- 1/2 cup sugar
- 2 tablespoons flour, all-purpose
- 1 each eggs
- 2 each egg whites
- 2 teaspoons vanilla extract
- 19 ounces cherry pie filling or blueberry
- 1 x fruit fresh, to top cake
Method
- Preheat oven to 375F (190C).
- Spray an 8-inch springform pan with non-stick spray.
- Set aside.
- In a small bowl, mix together graham crumbs and sugar.
- Add egg white.
- Stir until well blended.
- Press crumb mixture firmly over bottom and part way up sides of springform pan.
- Bake just until edges feel firm and dry, about 8 minutes.
- Be careful not to overbake.
- Set aside to cool.
- Reduce oven to 300F (150C).
- In blender, process cottage cheese and sour cream until smooth (about 1 minute).
- Add sugar, flour, egg, egg whites, and vanilla and process again until well blended.
- Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken.
- Remove from oven and cool completely.
- Cover and refrigerate for at least 5 hours before serving.
- Run a knife along inside edge of pan and remove sides.
- Serve with pie filling or fresh fruit on top.
