250 g (8-9 ounces) either creamy cottage cheese, or cream cheese
50 ml (3 1/2 tbsp.) granulated sugar*
2 ml (1/2 tsp.) lemon rind, finely grated
2 ml (1/2 tsp.) gelatine
50 ml (3 1/2 tbsp.) lemon juice
150 ml (5 oz.) heavy cream
4 egg whites, stiffly whisked* (see note below)
Whip together the cottage cheese (or cream cheese, if using), sugar and lemon rind until smooth. Soften gelatine in lemon juice and dissolve over hot water. Beat slowly into cheese mixture. Fold in the cream and then the egg whites. Pour into eight wine glasses and chill for a few hours. Garnish with whipped cream and maraschino cherries or lemon slices.
*Notes: If desired, you may use powdered egg whites in substitution for the fresh whisked egg whites. Whisk powdered egg whites as directed on package or carton.
Also, you may want to adjust the amount of sugar in this recipe, as 3 1/2 tbsp. may not be sweet enough.
Makes 8 servings.
Date: March 2, 2003