Vegetable cooking spray
12 Gingersnap cookies; crushed
24 oz Cottage cheese (1% low fat)
16 oz Light process cream cheese
1 c Sugar
2 tb Brandy
2 Eggs
2 tb Crystallized gingerroot;
-chopped
4 Egg whites
1/8 ts Cream of tartar
Crystallized gingerroot
-strips
Coat the bottom of a 10-inch springform pan with cooking
spray. Sprinkle with the gingersnap crumbs, and set aside.
Position knife blade in food processor bowl. Add the
cottage cheese and cream cheese, and process until smooth.
Add 3/4 cup sugar, brandy, whole eggs, chopped gingerroot
and process until smooth. Pour into a large bowl and set
aside.
Beat egg whites (at room temperature) and cream of tartar
at high speed of an electric mixer until foamy. Gradually
add remaining 1/4 cup sugar, 1 tablespoon at a time,
beating until stiff peaks form. Gently stir one-fourth of
egg white mixture into cottage cheese mixture. Gently fold
in remaining egg white mixture.
Pour into prepared pan. Bake at 325F for 50 minutes or
until almost set. Remove from oven, and cool 15 minutes.
Cover and chill at least 8 hours. Garnish with gingerroot
strips. Makes 14 servings.
Calories per serving: 199 Fat grams per serving: 7.3
Cholesterol per serving: 51
