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| Breadcrumb Apricot Cheesecake |
Directions:
Drain apricots reserving 1-cup syrup. Save 7 apricot halves for garnish. Put remaining apricots in electric blender container with ½ cup reserved apricot syrup and cottage cheese. Blend until smooth. Reserve.
Place sugar and salt in a bowl, beat egg yolks with remaining ½ cup reserved syrup. Stir into gelatin mixture. Cook over low heat, stirring constantly until mixture thickens and coats a spoon. Remove from heat. Stir in lemon peel and cheese mixture. Cool until slightly thickened. Beat egg whites until soft peaks form. Add remaining 2 tablespoons sugar. Beat until stiff peaks form. Fold into cheese mixture. Sprinkle Ener-G Bread Crumbs over bottom of 9-inch spring form pan. Spread cheese mixture in pan. Refrigerate until firm. Before serving remove sides of pan and garnish with reserved apricot halves.
Source: Ener-G Foods, Inc.
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