By Mayo Clinic Staff

Dietitian's tip:

Lemon zest is full of essential oils that contribute lively flavor and aroma to this recipe. To get the zest, grate the lemon on a hand-held grater.

Number of servings

Serves 8


  1. 2 tablespoons cold water
  2. 1 envelope unflavored gelatin
  3. 2 tablespoons lemon juice
  4. 1/2 cup skim milk, heated almost to boiling
  5. Egg substitute equivalent to 1 egg, or 2 egg whites
  6. 1/4 cup sugar
  7. 1 teaspoon vanilla
  8. 2 cups low-fat cottage cheese
  9. Lemon zest


Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin.

Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cheese to blender container. Process on high speed until smooth.

Pour into 9-inch pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.

Nutritional analysis per serving

Serving size :1/8 of cake

  • Total carbohydrate 9 g
  • Dietary fiber Trace
  • Sodium 252 mg
  • Saturated fat Trace
  • Total fat 1 g
  • Cholesterol 3 mg
  • Protein 9 g
  • Monounsaturated fat Trace
  • Calories 80
  • Trans fat 0 g
  • Sugars 9 g

This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the Bookstore.

May 06, 2015