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Strawberry Cheesecake

Desserts, Low Phosphorus, Low Potassium, Low Sodium


Based on 8 servings per recipe.

  • 2 tablespoons Margarine
  • 1/2 cup Graham Cracker Crumbs
  • 8 ounces Cottage Cheese
  • 1/3 cup Skim Milk (Evaporated)
  • 2 Unflavored Gelatin (Envelopes)
  • 2 tablespoons Sugar Substitute
  • 1/2 cup Pineapple Juice
  • 2 Egg Whites
  • 2 tablespoons Water
  • 1 cup Strawberries (Fresh or Frozen)


  1. Preheat oven to 400 degrees.
  2. Melt margarine in a 9 inch cake pan.
  3. Add crumbs and mix.
  4. Press mixture over bottom of the pan.
  5. Bake 5-7 mins.
  6. Cool.
  7. Sieve cottage cheese or puree in blender.
  8. Add milk until smooth.
  9. Chill.
  10. In sauce pan, mix 1 1/2 envelopes gelatin and 1 tbsp sugar substitute.
  11. Add juice.
  12. Heat over low heat, stir until gelatin dissolved.
  13. Remove from heat.
  14. Let stand in room temp.
  15. In a medium bowl, beat egg white until stiff.
  16. Fold in gelatin and cottage cheese.
  17. Pour over crumbs.
  18. Set chill before adding glaze.
  19. Glaze: Mix remaining 1/2 envelope with water and 1 tbsp sugar substitute.
  20. Heat until gelatin dissolved.
  21. Stir in strawberries.
  22. Pour over cheesecake and spread with spatula.
  23. Refrigerate until firm.

About This Recipe

Cheesecake made without cream cheese. Cottage cheese makes this dessert high in protein.

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