~ LEMONY low-fat - high-flavour CHEESECAKE !! ~

Serves 8.

Crust:
12 graham crackers (dry biscuits/Australia), crushed
2 tablespoons butter, melted

Filling:
2 cups (1 pound) 1 per cent small curd cottage cheese
2 egg whites
2 whole eggs
1/2 cup evaporated skim milk or use equivalent of lactase included low-fat milk
1/2 cup sugar (try raw sugar for a more rich flavour?)
1 tablespoon grated lemon zest (rind/Australia)
1/3 cup lemon juice
1/4 cup all-purpose flour
lemon slices, for decoration

TO make the crust, mix together the crumbs and butter in a bowl. Grease a 9-inch springform pan. TRANSFER the crumb mixture to the prepared pan and press the mixture onto the bottom. Place in the freezer.

Preheat oven to 300 deg.F.

TO make the filling, in a food processor, combine the cottage cheese, egg whites, whole eggs, evaporated milk, sugar, lemon zest, and lemon juice. Process until smooth. ADD the flour and process a few seconds longer. REMOVE the crust from the freezer and pour the cottage cheese mixture into it.

Bake until the filling has set, about 1 hour. Cool on a rack. RELEASE the pan sides and slide onto a serving plate. Decorate with the lemon slices.

Lisa Shaw.

~ SUPERCHARGED Avocado & baby-Spinach SANDWICH ~

Cut the flesh of an avocado into cubes and toss with about 24 baby spinach leaves and 2 teaspoons sesame seeds. COMBINE 1 tablespoon wholegrain mustard with 1 tablespoon lemon juice. Add to the avocado and toss well. PLACE between slices of wholemeal (wholewheat) bread. Serves 3.
R. Stanton.

Bon Apetit.

~ 'Hawaiian' LEMON Fish ~

Ingredients:

2 egg whites
1/4 cup cornflour
4 white fish fillets
2 bananas, peeled
1 cup shredded (not dessicated) coconut
1/2 cup oil (of your choice)

Lemon sauce:

1 tbspn. cornflour
1/4 cup lemon juice
1 tspn. grated lemon rind
1 tspn. grated fresh ginger
1 cup fish stock

LIGHTLY beat the egg whites and cornflour together.
Cut the fish in half lengthways and then in half across.
Dip the fish and bananas in the egg mixture, then toss
in the coconut.

Heat the oil in a large frying pan, add fish and
bananas in batches and fry until golden-brown and
crisp . To make the sauce, mix the cornflour and
lemon juice together in a small saucepan.
ADD the lemon rind, ginger and stock. STIR over
medium heat until the sauce boils and thickens.
Cook for one (1) minute. * Serve with the fish and
banana.

BON APETIT

Joan Prime, Colac

* Vegetarian DATE and FIG "Bullets" !! *

*MAKES approximately thirty (30) balls.

1 cup coconut.
1/2 cup walnuts finely chopped.
1 cup dates.
250g. dried figs.
1 teaspoon lemon juice.
1/2 teaspoon lemon rind.

MINCE figs and dates and add coconut, lemon juice and lemon rind. KNEAD mixture well with your fingers. ROLL into small balls and roll in finely chopped walnuts. CHILL.

*SERVE these fruit balls with a bowl of fresh apple slices, bunches of small/more tender ("tastes better") green grapes or chunks of pineapple.
(J. Stafford)

* 'SALSA' Fruit SALAD !

Serves: 8

2 Cups chopped Watermelon
1 Orange, peeled and diced
1 Pint (2 cups) Strawberries, stemmed and sliced
2 Tablespoons Lemon juice
1 Tablespoon Honey

IN a medium bowl, combine the Watermelon, Orange, and Strawberries. DRIZZLE with the Lemon juice and Honey and toss well. COVER and chill for at least 1 hour before serving.

* 'BUTTERMILK' Equivalent !!

(Emergency) 'Buttermilk' EQUIVALENT/substitute: Non-fat milk with drops of lemon juice (to taste)!