Refrigerator No-Cheese Cake

* Exported from MasterCook *

REFRIGERATOR NO-CHEESE CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Desserts
Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg (2 1/2 x 2 1/2-inches)
-graham crackers
1 t Margarine
1 tb Granulated gelatin
1/2 c Cold water
-
2 c Plain low-fat yogurt
-Sugar substitute
-equivalent to
1 tb Sugar
-
1/2 c Iced water
1 1/2 ts Grated lemon rind
1 Egg white
1/2 c Instant nonfat dry milk
2 tb Fresh lemon juice
1 1/2 ts Pure vanilla extract
-Sugar substitute
-equivalent to
1 tb Sugar
3 Maraschino cherries,
-halved, or 6
-small strawberries for
-garnish

Put crackers in a plastic bag and tie top; crush with
a rolling pin or jar to make fine crumbs. Melt
margarine in the bottom of a 8- or 9-inch round cake
pan. Spread margarine evenly over bottom of pan.
Sprinkle crumbs evenly on bottom only; press gently.
Chill in refrigerator. Soak gelatin in cold water.
Heat over boiling water to dissolve the gelatin.
Combine yogurt and first measure of sweetener; beat at
moderate speed with rotary beaters, adding dissolved
gelatin gradually. Chill until it is the consistency
of unbeaten egg whites. Meanwhile, place iced water,
lemon rind, egg white, and dry milk powder in a large
bowl. Beat with rotary beaters until soft peaks form.
Add lemon juice, vanilla, and second measure of
sweetener. Beat at high speed until stiff. Fold into
partially set yogurt; blend very well. Spoon mixture
on top of crumbs in pan. Chill 4 hours or longer until
set. To unmold, loosen around edge of mold with thin
spatula right down to bottom of pan. Place larger
plate upside down on top of mold. Turn plate and pan
over; cover top of pan for a few seconds with a hot
cloth that has been run under hot water and then rung
out. Remove cloth and lift pan from mold. When ready
to serve, garnish with cherries or strawberries and
cut into six equal slices. 6 Servings 1 Serving: 1/6
Cake Nutritive values per serving: 13 gm.
carbohydrates; 8 gm. protein; 2 gm. fat; 104 calories;
0.3 gm. fiber; 124 mg. sodium; 6 mg. cholesterol Food
Exchange per serving: 1 Low-Fat Milk Exchange
Low-sodium diets: This recipe is suitable. From: The
Art of Cooking For The Diabetic

From: Fred Mueller Date: 08-19-93



- - - - - - - - - - - - - - - - - -