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
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Ease of Preparation
- Total Time
- More than 1 hour
- Health & Diet Considerations
- Low sodium
- 8 or more
- Preparation/ Technique
- January/February 1994