Heavenly Delight Cheese Cake

2 tablespoons graham cracker crumbs

1cup low fat cottage cheese

2 packages (8 oz. each) light cream cheese, softened

2/3cup sugar

2 tablespoons flour

3 eggs

2 tablespoons skim milk

¼ teaspoon vanilla extract

*Heat oven to 325 degrees. 

*Lightly grease bottom and sides of 9-inch spring form pan.  Sprinkle with crumbs.  Leave excess crumbs on the bottom evenly. 

*Place cottage cheese and milk in blender container; cover.  Blend at medium at medium speed until smooth. 

*Beat cottage, cream cheese and sugar at medium speed with electric mixer until well blended.  Add eggs, 1 at a time, mixing well after each addition.  Add vanilla extract and blend again.  Pour this mixture into pan.

*Bake 45 to 50 minutes or until center is almost set. (Center of cheesecake appears soft but firm upon cooling.)  Loosen cake from rim of pan; cool before removing rim of pan.  Refrigerate.  Garnish with raspberries, strawberries or blueberries and fresh mint, if desired.

Fried Eight Pieces

1 3lb fryer

¼ tsp. salt

¼ tsp. pepper

2 Tbs. Dark Soy sauce

1 Tb. Sherry

½ tsp. garlic juice (use garlic press)

1 egg white

3 Tbs. Cornstarch

2 cups oil for deep-frying

Peppercorn salt

Cut chicken into 1 ½ inch pieces and season with salt and pepper.  Marinate chicken in soy sauce, sherry, and garlic juice 1 hour, turning occasionally.  Remove chicken and mix it with egg and cornstarch.  Heat oil to 400 degrees.  Deep-fry 1 minute (this makes chicken crispy).  Drain.

Serve with peppercorn salt.

Tempura (Japan)

1 egg

1 cup ice water

1 cup all purpose flour

¼ tsp. Baking soda

Preparation:

Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
Makes 4 servings

Sauce

1 Tbs. Dark soy sauce

2 Tbs. cold water

2 Tbs. rice vinegar

¼ tsp. black pepper

Mix all ingredients in bowl.