Nutritional Info

Nutrition Facts

Serving Size 1 (38g)

Calories 59
Calories from Fat 30 (51%)
Amount Per Serving %DIV
Total Fat 3.3g 5%
Saturated Fat 1.8g 9%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 66.9mg 22%
Sodium 37mg 2%
Potassium 76.6mg 2%
Total Carbohydrate 4.2g 1%
Dietary Fiber 0.2g 1%
Sugars 3.1g
Protein 2.4g 5%

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Recipe Description
This cake works well any time. It looks cool for summer and snowy white for winter holidays.
Prep time
2 hr 55 min
Cook time
0 min
Ready In
2 hr 55 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  sugar
1 1/2 Cup(c)  cornflakes, finely crushed
1 Teaspoon(t)  cinnamon
1/4 Teaspoon(t)  nutmeg
1/4 Cup(c)  margarine, melted
2 Tablespoon(T)  unflavored gelatin
1/4 Teaspoon(t)  salt
2   egg yolks, beaten
6 Ounce(oz)  evaporated milk
1 Teaspoon(t)  lemon peel, grated
24 Ounce(oz)  cottage cheese, sieved or blended
1 Tablespoon(T)  lemon juice
1 1/2 Teaspoon(t)  vanilla
2   egg whites
1 Cup(c)  whipped cream
1/4 Cup(c)  sugar
1/4 Cup(c)  sugar


Combine cornflakes, 1/4 cup sugar, cinnamon, nutmeg and margarine to form crust. Reserve 1/3 of mixture. Press remaining crumbs on bottom of 9 inch square baking pan. Chill. In double boiler combine 3/4 cup sugar, gelatin and salt. Stir in egg yolks and milk. Cook over simmering water, stirring until gelatin dissolves and mixture thickens. Remove from heat. Stir lemon peel, cottage cheese, lemon juice and vanilla into gelatin mixture. Chill until partially congealed and custardy. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold into gelatin mixture. Fold in whipped cream. Pour over cornflake crust. Sprinkle with remaining crumbs and chill.

Additional notes

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Cottage Cheese Cake
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