Ingredients:
1 (28 ounce) cans peaches, sliced
1 (25 ounce) containers low fat cottage cheese
5 large eggs, separated
1/3 cup lemon juice
1 1/2 cups sugar
1/3 cup flour
3 tablespoons butter or 3 tablespoons margarine, melted
1 cup skim milk
Directions:
Drain peaches thoroughly and arrange evenly in a 13×9″ baking pan. Spread cottage cheese evenly over peaches and set dish aside.
In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.
In a large bowl, mix sugar and flour. Whisk in melted butter thoroughly. Whisk in milk until just combined.
Stir egg yolks into this mixture; then lightly whip in egg whites with the whisk until just incorporated and still fluffy. Pour over peaches and cottage cheese.
Place baking pan into a larger pan and fill with hot water up to about 3/4 inch from the top of the smaller pan.
Bake at 325F for exactly 1 hour and 15 minutes. Check about halfway through for overbrowning and cover smaller pan with foil if this occurs. Do not decrease baking time.
Remove from the oven and immediately from the water-filled dish. Allow to cool for about 30-45 minutes before serving slightly warm, or chill before serving. Refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave).
Servings: 10-12
Time preparation: 20 min.
Time total: 95 min.