Talk about a remarkable ricochet: This is one, and it starts with Lynnwood contributor Marie Little telling us, “Here is a recipe which my Canadian daughter recently requested.
“She lives in Prince Rupert, B.C., and sings in a community choir. The choir has a fundraising event each year, for which members of the group make elegant desserts.
“She called on a Saturday morning, and I e-mailed the recipe to her, because the directions seemed too complicated to read over the phone. It seems the event for which she wanted to make the dessert would be on Sunday afternoon.
“As I typed the recipe into a computer file, I thought to myself that it really needed to be updated. But there was no time, so the recipe following is just as it appears in a book printed in 1958, ‘Stay Slim for Life.’”
The first return e-mail (sent Saturday, June 4, at 10:29 a.m.) reads, “Thanks, Mom. This will be great. Now I can sell tickets to all my dieting friends! Plus, I can make it for me. As I remember, I really liked this recipe – because it is so nice and light!”
The second e-mail? It was sent at 10:02 p.m., June 5, and reads, “The cheesecake was a big hit. Someone told me they couldn’t tell it was ‘diet.’ It is a bit of a pain to make, though. Sieving cottage cheese is sure not my idea of a fun time, nor is whipping skim milk powder, which seemed to take forever.
“Mind you, it was about 11 p.m., so my patience may not have been up to snuff.”
Rebounding back to the beginning of this column now, Little adds, “I thought Forum readers might like to try this recipe, too. But maybe someone knows how to come up with an easier way to sieve cottage cheese and whip dry milk powder. (Perhaps it could be done in a food processor?)”
It’s over to you, good Forum folk – if you can come up with or already know a technique for overcoming the sieve and whip problems in this particular recipe, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
That said, see what you have to say about:
Dieter’s cheesecake
2envelopes unflavored gelatin
3/4cup sugar
1/4teaspoon salt
2medium eggs, separated
1cup skim milk
1teaspoon grated lemon rind
3cups small curd cottage cheese
1tablespoon lemon juice
1teaspoon vanilla
1/2cup ice-cold water
1/2cup nonfat dry milk powder
1cup graham-cracker crumbs
1teaspoon cinnamon
1teaspoon nutmeg
In top of double boiler, mix together thoroughly the gelatin, sugar and salt. Beat together the egg yolks and skim milk; add to gelatin mixture and cook over boiling water, stirring constantly, until gelatin is thoroughly dissolved, about 8 minutes. Remove from heat; add the grated lemon rind and cool.
Sieve the cottage cheese and stir into gelatin mixture; add lemon juice and vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat egg whites until stiff; fold into gelatin mixture.
Beat ice-cold water and milk powder together with a rotary beater until stiff and mixture stands in peaks; fold into gelatin mixture.
Turn into an 8-inch pan and sprinkle top with mixture of cracker crumbs, cinnamon and nutmeg. Chill until firm.
Makes one 8-inch pan.
The next Forum will appear in Friday’s Time Out section.
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