Guest guest Posted May 17, 2004 Report Share Posted May 17, 2004 Ingredients: 1 1/2 cups crushed coconut cookies 1 1/2 teaspoons cinnamon 2 tablespoons sugar 1/2 cup melted butter FILLING 2 tablespoons gelatin 1/2 cup water 1 pound cottage cheese 1 cup yogurt 3 eggs, separated 2/3 cup sugar 1/8 teaspoon salt 3 teaspoons grated lemon rind 2 tablespoons lemon juice 1/2 cup sugar 1 cup cream Directions: Mix together the crushed cookies, cinnamon, sugar, and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use. Mix together the gelatin and water, and allow to soak for 5 minutes. Beat together the cottage cheese and yogurt. Set aside. In the top of a double boiler, beat the egg yolks with the sugar, salt, and lemon rind. Put over simmering water and cook, stirring constantly for 5 minutes. Add the gelatin and stir until dissolved. Remove from heat and cool slightly. Stir in the cheese-yogurt mixture with the lemon juice. Beat the egg whites until they form soft peaks, add the 1/2 cup sugar, and continue beating until stiff. Fold into the cheese-yogurt. Whip the cream and fold into the mixture. Pour into the prepared crust and chill overnight or for 8 hours. Quote Link to comment Share on other sites More sharing options...
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