Celebrate with Cake
Raspberry Sour Cream Cake
A scrumptious dessert that is perfect for the summer season when the fruit is at its freshest.
Preparation Time:
20 Minutes
Ingredients:
| 1/2 cup | crushed Graham cookies | 125 mL |
| 1 tbsp | melted butter | 15 mL |
| 3 cups | sour cream | 750 mL |
| 2 cups | Canadian Cottage cheese | 500 mL |
| 3 | egg whites | |
| 3/4 cup | granulated sugar | 175 mL |
| 3 tbsp | all-purpose flour | 45 mL |
| Juice of 1/2 lime | ||
| 1 tsp | vanilla extract | 5 mL |
| 1 cup | fresh or frozen raspberries | 250 mL |
| Choice of fresh fruits |
Instructions:
Preheat oven to 325 °F (160 °C). In small bowl, mix Graham cookies with butter. Press mixture evenly into a 9 inch (22.5 cm) buttered springform pan.
Purée sour cream, Canadian Cottage cheese and egg whites in food processor, until creamy. Add sugar, flour, lime juice, vanilla extract and raspberries. Purée again until smooth. Pour mixture into pan and bake for 1 hour. Remove from oven and let stand for 1 hour.
Refrigerate at least 3 hours. Garnish with fresh fruits and serve cold.
Credit: Dairy Farmers of Canada of Fairmont Hotels