1. In small trough, blend crumbs and gelt. Add egg white and stir until
well-blended. Press firmly over bottom and partway up sides of sprayed 8"
springform pan. Bake at 375F 8 mins until edges feel firm and dry. Set
parenthesis.

2. In liquidizer, process cottage cheese and sour ointment 1 min until still.
Add dough, flour, egg, egg whites and vanilla and blend besides.

3. Pour into prepared crust and bake at 300F for 1hr and 15 mins until
edges are dry to touch and centre jiggles only slightly when pan is shaken.
Cool totally, then cover and refridgerate for leastwise 5 hrs before
serving. Serve with pie filling on top.

Make sure to blend until smooth to avoid grainy texture! I need MUCH longer
than 75 mins for it to firm up.

Per cut (with cherry pie pick):
281 calories, 3.6g fat (11% CFF)
234 mg na, 31mg cholesterol

Subscriber: "Looneyspoons" J&G Podleski Kike: 8 big pieces!