——————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 —–