| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies, Desserts, Cheese/eggs, Tried | 8 | Servings | |
INGREDIENTS
| 1 | Reduced fat graham cracker crust | |
| 15 | oz | Fat-free or reduced fat ricotta cheese |
| 1/2 | c | Sugar |
| 1/3 | c | Skim milk or 1% milk |
| 2 | tb | Flour |
| 2 | tb | Lemon juice |
| 1 | ts | Finely grated lemon peel |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
INSTRUCTIONS
1. Combine ricotta cheese, sugar, milk, flour, lemon juice, lemon peel, vanilla and salt in a bowl. Beat with electric mixer at medium speed until fairly smooth. 2. Add eggs; beat until well combined. 3. Pour into pie crust; bake at 350F for 40 minutes or until center is almost set. Cool completely on wire rack. Cover with dome from graham-cracker crust and refrigerate at least 3 hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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