150 153rd Ave,
Madeira Beach, FL 33708
Source: Meals Matter, DCC
Gingersnap cookies are the starting point for this dessert.
Vegetable cooking spray
12 Gingersnap cookies, crushed
1 Carton (24 oz) 1% low-fat cottage cheese
2 tubs (8 oz Each) light process cream cheese product
1 cup Sugar, divided
2 tbsp Brandy
2 tbsp Chopped crystallized ginger root
4 Egg whites
1/8 tsp Cream of tartar
Crystallized gingerroot strips (optional)
Coat the bottom of a 20-inch springform pan with cooking spray; spinkle with crumbs and set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese and process until smooth. Add 3/4 cup sugar, brandy, whole eggs, and gingerroot; process until smooth. pour into a large bowl; 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 Tbsp at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture.
Pour into greased pan. Bake at 325 deg 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, if desired.
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour
Number of Servings: Single
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Dessert
Total Fat: 6 g
Saturated Fat: 4 g
Polyunsaturated Fat: 0 g
Carbohydrates: 21 g
Protein: 11 g
Sodium: 399 mg
Fiber: 0 g
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