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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Passover Cheesecake (Dairy)

Source: Recipe from Passover Lite Kosher Cookbook, ©1996 by Gail Ashkanazi-Hankin,

Delicious, fruit-flavored cheesecake topped with a pineapple glaze and sliced berries.

Rating:
Prep Time:	5 hours
Cook Time:	75 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	203.3

Total Carbs	32.8 g

Dietary Fiber	1.2 g

Sugars	22.3 g

Total Fat	3.4 g

Saturated Fat	0.5 g

Unsaturated Fat	0.8 g

Potassium	287.9 mg

Protein	11.4 g

Sodium	206.2 mg

Dietary Exchanges 3.4 Fat, 0.4 Fruits, 0.2 Milk, 0.8 Other Carbs, 0.2 Starch, 1.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.3333
0.3333 cup matzoh meal 1.5
1 1/2 tbsp sugar 1.5
1 1/2 tbsp canola oil 16.0
16 oz Cottage Cheese, lowfat, org 1.0
1 cup plain nonfat yogurt 3.0
3 tbsp potato starch 0.5
0 1/2 cup maple syrup 1.5
1 1/2 tsp vanilla extract 4.0
4 each egg whites 0.5
0 1/2 tsp Gelatin, unsweetened, dry 2.0
2 tbsp unsweetened frozen pineapple juice concentrate 0.5
0 1/2 cup Peaches, canned, with water, slices 2.0
2 each medium kiwi, peeled 0.5
0 1/2 cup fresh sliced strawberries

Directions

Preheat oven to 350 degrees F.
Combine matzoh meal, sugar and canola oil and lightly press into a 9-inch springform pan.
Blend cottage cheese, yogurt, potato starch, maple syrup, and vanilla extract for 2 minutes, or until smooth.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold egg whites into the cheesecake filling mixture and pour into the springform pan.
Bake for 1 hour. Reduce the heat to 300°F and bake for 15 minutes longer.
Cool completely and refrigerate for at least 4 hours, or overnight.
In a small saucepan, sprinkle the gelatin over the pineapple juice concentrate and let stand for 1 minute to soften.
Stir over low heat to completely dissolve.
Mix in the pureed fruit and pour over cooled cheesecake.
Chill until the glaze is set.
Garnish cake with sliced kiwi and strawberries.