| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert, Dupree |
10 |
Servings |
INGREDIENTS
| 1 |
|
Graham crackers, 5 |
|
|
1/2-ounce |
| 3 |
T |
Butter |
| 2 |
T |
Packed dark brown sugar |
| 1 1/2 |
t |
Ground ginger |
| 2 |
|
15 ounce con part-skim |
|
|
ricotta cheese |
| 3 |
|
Eggs |
| 1 |
|
Egg white |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Granulated sugar |
| 1 |
T |
Vanilla extract |
| 1 |
|
Orange peel, grated no |
|
|
white |
| 2 |
T |
Orange juice |
INSTRUCTIONS
Preheat the oven to 375 degrees. Grease a 9-inch springform pan or
spray with nonstick spray. To make the crust, place the graham
crackers, butter, brown sugar, and ginger in the bowl of a food
processor and process until well combined. Press into the bottom of
the springform pan. Place the pan in the oven and bake 5 to 8 minutes.
Remove from the oven and set aside to cool. To make the filling, place
the ricotta, eggs, egg white, buttermilk, sugar, vanilla, orange peel,
and juice in the bowl of a food processor or electric mixer and
process or mix until smooth. Pour the mixture into the cooled crust,
put on a baking sheet, place in the oven, and place a pan of water in
the bottom of the oven. Bake 45 to 60 minutes, or until set. Yield:
8-10 servings Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe
Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT) From: patH
<phannema@wizard.ucr.edu>
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