1/4 c Amaretti cookie crumbs
About 28 small cookies
1/2 c Hazelnuts
1/2 c Sugar — plus
2 tb Sugar — divided
1/4 c Water
2 1/2 c Cottage cheese, 1% fat
12 oz Light cream cheese
1/2 c Brown sugar, packed
3 tb Frangelico
6 Egg whites — room
Temperature
1/2 ts Cream of tartar
Preheat oven to 325 degrees. Coat the bottom of a 10-inch springform pan
with cooking spray; sprinkle with cookie crumbs and set aside. Place
hazelnuts on a baking sheet and bake for 15 minutes. Turn nuts out onto a
towel; roll up towel and rub off skins. Place hazelnuts in a blender
container; cover and process until finely chopped. Combine 1/2 cup sugar
and water in a small saucepan; place over medium heat. Caramelize by
stirring often until sugar melts and is golden, about 12 minutes. Stir in
hazelnuts. Rapidly spread mixture onto a baking sheet coated with cooking
spray. Cool completely. Break into small pieces; place in a blender
container. Cover and process until finely ground; set aside. Position
knife blade in food processor bowl; add cottage cheese and cream cheese,
and process until smooth. Add brown sugar, Frangelico and 4 egg whites;
process just until smooth. Pour into a large bowl. Stir in hazelnut
mixture, reserving 1/4 cup. Beat remaining 2 egg whites and cream of tartar
at high speed until foamy. Gradually add remaining 2 tablespoons sugar, 1
tablespoon at a time, beating until stiff peaks form. Gently stir 1/4 of
egg whites into cheese mixture; gently fold in remaining egg whites. Pour
into prepared pan. Bake for 35 minutes, or until almost set. Remove from
oven and cool for 15 minutes. Cover and chill for at least 8 hours; top
with reserved hazelnut mixture. (218 calories, 8.7g fat, 36% calories from
fat)
Yields
12 Servings
