Zwieback Cottage Cheese Torte
From EatingWell: January/February 1994
Cheesecakes and other dairy treats are customary for the springtime Jewish festival of Shavuoth.
- 1 6-ounce package zwieback toasts
- 3/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons canola oil
- 1 tablespoon butter, melted
- 2 tablespoons water
- 1/3 cup low-fat milk
- 1 1/2 tablespoons cornstarch
- 2 1/2 cups reduced-fat cottage cheese
- 2/3 cup reduced-fat sour cream
- 1 cup sugar
- 2 large eggs, separated
- 1/4 cup lemon juice
- 1 1/2 teaspoons freshly grated lemon zest
- 1 tablespoon butter, melted
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 2 large egg whites
- 1 pint fresh strawberries, for garnish
- To make crust: Lightly oil a 9-inch springform pan, or coat it with nonstick cooking spray. Place zwieback in a food processor with sugar and cinnamon. Add oil, butter and water. Process until the crumbs are evenly moistened.
- Reserve 2 tablespoons 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°F. Combine milk and cornstarch in a small bowl and whisk until smooth. Set aside. Puree cottage cheese and sour cream in a food processor until smooth, about 1 minute.
- Add sugar, egg yolks, lemon juice, lemon zest, butter, cinnamon, nutmeg and milk mixture and process. Beat 4 egg whites in a large mixing bowl 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. Serve garnished with strawberries.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
Per serving: 373 calories; 13 g fat (4 g sat, 4 g mono); 59 mg cholesterol; 55 g carbohydrates; 12 g protein; 1 g fiber; 275 mg sodium; 154 mg potassium.
Nutrition Bonus: Vitamin C (34% daily value).
Carbohydrate Servings: 3 1/2
Exchanges: 1 starch, 2 1/2 other carbohydrate, 1 lean meat, 1 1/2 fat
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- Ease of Preparation
- Health & Diet Considerations
- Low sodium
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- January/February 1994