By Mayo Clinic Staff

Dietitian's tip:

The colorful outermost layer of the lemon, called the "zest," is full of essential oils that contribute lively flavor and aroma to this recipe. Remove the zest by grating it with the fine rasps of a hand-held grater to form fine particles.

Number of servings

Serves 8


    2 tablespoons cold water
    1 envelope unflavored gelatin
    2 tablespoons lemon juice
    1/2 cup skim milk, heated almost to boiling
    Egg substitute equivalent to 1 egg, or 2 egg whites
    1/4 cup sugar
    1 teaspoon vanilla
    2 cups low-fat cottage cheese
    Lemon zest (optional)


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" 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

  • Total carbohydrate 10 g
  • Dietary fiber trace
  • Sodium 200 mg
  • Saturated fat trace
  • Total fat trace
  • Cholesterol 3 mg
  • Protein 9 g
  • Monounsaturated fat trace
  • Calories 80

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.

Feb. 10, 2009