Recipe

Low Cal Chicken Curry Recipe

Print Recipe

Ingredients

Directions

Step #1 Mix together gelatine, 6 TBSP sugar, & salt in top of double boiler.
Step #2 Beat together egg yolks & milk; add to gelatin mixture.
Step #3 Place over boiling water & cook, stirring constantly until gelatine is dissolved & mixture thickens slightly (6 min app.
Step #4 ) remove this from heat & stir in the lemon rind.
Step #5 Chill to unbeaten egg white consistency.
Step #6 While mixture is chilling, beat cottage cheese on high speed of electric mixer for 3 mins (or press through sieve, or use food processor).
Step #7 stir in the lemon juice & vanilla.
Step #8 Fold in gelatine mixture.
Step #9 Beat egg whites until stiff, but not dry.
Step #10 slowly add 6 TBSP sugar, & beat until very stiff.
Step #11 Fold carefully into gelatine mixture.
Step #12 Turn into an 8 inch springform pan & Sprinkle top top this with crumbs.
Step #13 Chill until firm.
Step #14 10-12 servings of approximately 125 calories per serving.
Step #15 From the files of: Melissa Mierau, Martensville, Sk.
Enjoy the LOW CAL CHICKEN CURRY recipe