| 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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