Zwieback cottage cheese torte

Yield: 10 Servings MM

Ingredients:

6 oz Package zwieback toasts
3/4 c Sugar
1/4 ts Ground cinnamon
3 tb Vegetable oil -- preferably canola
1 tb Butter; melted MMMMM--------------------------FILLING-------------------------------
1/3 c 1% milk
1 1/2 tb Cornstarch
2 1/2 c 1% cottage cheese
2/3 c Reduced-fat sour cream
1 c Sugar
2 lg Eggs; separated
1/4 c Fresh lemon juice
1 1/2 ts Grated lemon zest
1 tb Butter; melted
1/2 ts Ground cinnamon
1/8 ts Grated nutmeg
2 lg Egg whites MMMMM--------------------------GARNISH-------------------------------
1 pt Fresh strawberries

Instructions:

Cheesecakes and other dairy treats are customary for the Jewish festival of Shavuoth. To make crust: Lightly oil a 9-inch springform pan or coat it with non- stick cooking spray. Place zwieback in a food processor with sugar and cinnamon. Add oil butter and 2 tb. water. Process until the crumbs are evenly moistened. Reserve 2 tb. of the crumb mixture for the top of the torte. Press the remaining crumb mixture into the bottom and sides of the springform pan. Set aside. To make filling: Preheat oven to 325 degrees F. In a small bowl combine milk and cornstarch. Whisk until smooth; set aside. In a food processor puree cottage cheese and sour cream until smooth about 1 minute. Add sugar egg yolks lemon juice lemon zest butter cinnamon nutmeg and milk mixture and process. In a large mixing bowl beat 4 egg whites until stiff but not dry. Fold the cheese mixture into the egg whites with a spatula. Pour into the prepared pan. Sprinkle with the reserved crumbs and bake for 1 hour or until well puffed. (There will be a few cracks.) Turn off the oven and leave the torte in the oven for 1 hour with the door closed to cool gradually. Remove from oven; transfer to a rack to cool completely. (The cake may be stored covered for up to 3 days in the refrigerator.) Serve garnished with strawberries. Nutritional information per serving: 355 calories; 12 g protein; 11 g fat; 53 g carbohydrates; 336 mg sodium; 59 mg cholesterol. Posted by Al Rice of Alaska. Formatted by Cathy Harned.