Pennsylvania Dutch Cheesecake

--PHYLLIS SMITH WCDT64B
-- Pinch salt 4 Egg whites

3 Egg yolks

1 1/2 c Lowfat cottage cheese

1/4 c Buttermilk

1 tb Fresh lemon juice

1 1/2 ts 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 40-50 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 sliced unsweetened peaches to serve. Per serving: Calories--69.1 Carbohydrate--2.0 grams Fat--2.3 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook
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