| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Graham crackers; crushed |
| 2 |
tb |
Lowfat margarine; melted |
| 15 |
oz |
Lowfat ricotta cheese |
| 8 |
oz |
Plain nonfat yogurt |
| 1 |
c |
Sugar |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Lemon juice |
| 1 |
pk |
(8 oz.) light cream cheese; softened |
| 3/4 |
c |
Liquid egg substitute; refrigerated or frozen, thawed |
| 2 1/2 |
ts |
Vanilla |
| 2 |
c |
Fresh strawberries; sliced |
INSTRUCTIONS
Preparation :20 Cook 1:05 Stand 4:45 Total 6:10
This is a rich and creamy Italian-style cheesecake.
Combine crushed graham crackers and margarine. Press into bottom of 9-inch
springform pan. Bake in 325 F. oven for 5 minutes. Cool.
In blender container, combine ricotta cheese, yogurt, sugar, flour and
lemon juice. Cover and blend until smooth. Set aside. In a large mixer
bowl, beat cream cheese on medium speed of electric mixer until smooth.
Slowly add ricotta cheese mixture, egg product and vanilla to cream cheese
mixture, beating on low speed until combined.
Pour into crust. Place on shallow baking pan in oven. Bake at 325 F. for 1
hour or until center is nearly set when gently shaken. Cool for 30 minutes
more, remove sides of pan. Cool completely. Chill for 4-6 hours. Top with
fresh strawberries.
Nutrition (per serving): 233 calories
Posted to Bakery-Shoppe Digest V1 #207 by ~patsy~ <patsy@sat.net> on Aug
29, 1997
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