1/4 c Butter 1/8 ts Salt
1/4 c Sugar 2 tb Lemon juice; freshly squeezd
1/2 c Flour, all-purpose 2 Egg yolks; slightly beaten
1/4 ts Cinnamon 1 1/2 ts Lemon rind; grated
16 oz Peach slices, honey-flavored 1 1/2 c Cottage cheese
1/4 c Sugar 2 Egg whites; stiffly beaten
1 pk Gelatin, unflavored 1/2 c Cream, heavy; whipped
Cream butter and sugar thoroughly; blend in flour and cinnamon. Pat
dough evenly in bottom of an 8″ springform pan or an 8″ round
cakepan. Bake at 425 degrees for 10 to 12 minutes or until crust is
golden brown. Remove form oven to wire rack; let cool.
Drain peaches, reserving 2/3 cup syrup. Combine sugar, gelatin, and
salt in a 1-quart saucepan. Add lemon juice and reserved peach
syrup; stir over medium heat untl sugar and gelatin are completely
dissolved. Stir a small amount of hot gelatin mixture into egg yolks;
then carefully add to remaining hot gelatin mixture. Cook, stirring
constantly, until smooth and thickened. Blend in lemon rind. Set
aside to cool.
Blend cottage cheese until smooth in electric blender, or force
through a fine sieve; stir into cooled gelatin mixture. Fold in
stiffly beaten egg whites; then carefully fold in whipped cream.
Spoon mixture on top of baked crust. Arrange peach slices on top.
Chill thoroughly.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Yields
8 servings
