World Famous Recipes

Lemon Cheesecake with Fresh Berries

(makes 16 servings)

1/2 tablespoon (7.5 g) margarine

1/3 cup (35 g) graham cracker crumbs

2 cups (450 g) nonfat cottage cheese, drained

14 ounces (400 g) soft tofu, drained

1 cup (236 ml) nonfat yogurt cheese

grated zest of 1 lemon

1/4 cup (59ml) fresh lemon juice

1/2 teaspoon (2.5 ml) vanilla extract

2 large egg whites

1/2 cup (118 ml) egg substitute

7 packets sugar substitute that will not break down when heated, or

to taste

2 tablespoons (16 g) unbleached all-purpose flour

1 cup (150 g) fresh strawberries

16 perfect strawberries for garnish, cleaned with stems intact

Grease the sides and bottom of a 9-inch ( 23cm) springform pan with

margarine. Dust with graham cracker crumbs. Refrigerate until ready

to fill.

Preheat oven to 350° F (180°C), gas mark 4.

In a food processor or blender, process cottage cheese and tofu until

smooth. Add all other ingredients except the strawberries. Process

for 3 minutes until very smooth and light. Pour into prepared

springform pan. Place a sheet of aluminum foil on the middle rack of

the oven under the springform to protect the oven. Bake for 1 1/2 to

1 3/4 hours, until the filling is set, slightly puffed, and golden

brown at the edges. Cool on a wire rack for 45 minutes. Refrigerate

until chilled, 2 hours. Remove the sides of the springform pan.

Whirl the cup of strawberries in a food processor to make a puree.

Spoon puree over each serving and garnish with one perfect

strawberry, sliced to the stem and fanned out.

Per serving: 74 calories (17% calories from fat), 8 g protein, 1 g

total fat (0.2 g saturated fat), 7 g carbohydrates, 0 dietary fiber,

3 mg cholesterol, 153 mg sodium

Diabetic exchanges: 1 very lean protein, 1/2 carbohydrate

(bread/starch)

Another Cheesecake Recipe

1 1/2 tbs margarine softened, or butter

3/4 cup wheat germ

2 packages(8 oz each) softened

3/4 cup sugar

1/3cup unsweetened cocoa powder

1 tsp vanilla

4 egg whites

6 tbs caramel topping

heatoven to 350 f. Generoisly coat the side of 36 mini muffin cups with

margarine. Divide wheat germ among muffin cups; rotate the cups to

completely cover insides with wheat germ;set aside.

Beat cream cheese on medium speed of electric mixer until smoth. Blend in

sugar, cocoa and vanilla. Beat in eggs whites, one at a time until will

blended. Pour into prepared muffin cups, dividing evenly. Bake just until

set, about 12 to 15 minutes. Let stand in pan for 10 minutes. To remove from

pan, run a small, narrow spatula between crust and edge of each cup to

loosen; lift out cheescake. Cool 30 minutes on wire rack; cover and chill.

To serve top each cake with a small pecan if desired. Microwave caramel

topping in high, about 10 seconds, until spoonable. Spoon topping in center

of each cheescake; serve.

Recipe removed at the request of the Derby Pie trademark owner:

Kern’s Kitchen Inc. of Louisville, Kentucky, hold the trademark for this name. The registration number is Reg. No. 878,334

 The real Pie information can be found here:

Derby-Pie®

Kern’s Kitchen | Derby-Pie®

Strawberry Pie Recipe - Creamy Strawberry Pie Recipe

1 graham cracker crumb crust

1 (8 ounce) container Cool Whip, thawed

1 small box strawberry gelatin

1 cup chopped strawberries

2/3 cup boiling water

1/2 cup cold water

Ice cubes

In a large bowl, stir boiling water and gelatin for 2 minutes or

until gelatin is completely dissolved. Mix cold water and ice cubes

to make 1 1/4 cups; add to dissolved gelatin, stirring until slightly

thickened.

Stir in Cool Whip and strawberries with a whisk until smooth.

Refrigerate for 15 minutes or until gelatin will mound. Spoon filling

into pie crust and refrigerate until firm or about 4 hours.

Garnish with fruit and serve.

Recipe removed at the request of the Derby Pie trademark owner:

Kern’s Kitchen Inc. of Louisville, Kentucky, who holds the trademark for this name.

The registration number is Reg. No. 878,334

 The real Pie information can be found here:

Derby-Pie®

Kern’s Kitchen | Derby-Pie®