|Twelve: A Tuscan Cook Book|
|by Tessa Kiros|
This personal cookbook reflects the Siena-based author's love of the cuisine of her adopted homeland.
Results 1 - 10 of 35 for pineapple cottage cheese cheesecake
Result Page: 1
Press a graham ... yolks, sugar, salt, pineapple, lemon juice ... Add 1 cup cottage cheese, mashed. Chill ... crumbs over top. Chill for at least 4-5 hours.
Cheesecake: Blend cheese, egg whites, ... saucepan. Cook over medium heat, stirring constantly until thickened. Cool and pour over pie. Makes 8 servings.
Spread the sides ... Combine all the cheesecake ingredients in a ... evenly on the cooled cheesecake. Chill, then cut into squares to serve. 9 servings.
To prepare topping: ... sauce. Spoon over cheesecake. Chill several ... time. Use 9 inch spring bottom pan. To unmold, press carefully on bottom of pan.
Place pineapple in blender, add ... ingredients. Blend until very smooth. Pour into pie shell. Refrigerate. 1 serving equals 1/2 fruit, 1/2 protein, 1/2 milk
Combine crust ingredients ... 30 minutes. Drain pineapple, reserving syrup. ... to cool. Press cottage cheese through a sieve, ... coconut when ready to serve.
Combine first 3 ... blender, thoroughly mix cheese and sugar. Slowly ... water, cornstarch, crushed pineapple and juice, stirring ... 1 hour. 16 servings.
Place pineapple and Jello in ... syrupy). Have cream cheese at room temperature (should be soft). Put cottage cheese through sieve. ... and chill several hours.
Blend cottage cheese, pineapple, sugar or ... crumbs. Then chill for at least 4 hours. If desired, you can spread a can of any flavor pie filling on the top.
In medium size ... food processor, combine cheese, eggs, milk, ... small saucepan, stir pineapple with juice and ... Approximately 173 calories per serving.
Result Page: 1
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