250 Ml graham wafer crumbs = 1 cup.
175 ml plain low-fat yogurt =3/4 cup
500 ml low-fat cottage cheese=2 cups
50 ml no-sugar raspberry spread=3 tbsp
1 package artifically sweetened raspberry jelly powder.
125 ml boinling water=1/2
2 egg whites
fresh seasonal fruit (optional)
In a small bowl, combine graham wafer crumbs and 45ml+3 tsbp
yogurt. Press onto bottom of 2L(8") sringform pan. Bake in
190o=375of oven 8-10 minutes. Cool thoroughly chill.
Meanwhile, in a blender or food processor, blend cottage cheese
until smooth. Transfer to bowl, stir in remaining yogurt and
raspberry spread.
In a small bowl, combine jelly powder and boiling water, stir
completely until dissolved. Stir into cheese mixture.
In bowl, beat egg whites until soft peaks form: fold into cheese
mixture. Pour into prepared crust and chill for 3 hours.
Garnish with fresh fruit if desired.
Posted by Karen
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