| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
oz |
Gramgrackers (1.25 cups crumbs) |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Oil or melted margarine |
| 1 |
|
Container (15-ounce) fat-free ricotta cheese (1.75 cups) |
| 3/4 |
c |
Nonfat sour cream |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Flour |
| 2 |
lg |
Eggs separated |
| 1 |
lg |
Lemon, grated peel of (1.5 teaspoons) |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Plain nonfat yogurt |
| 1 |
c |
Nonfat sour cream |
| 3 |
tb |
Sugar |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
CRUST
FILLING
TOPPING
For crust, process crackers in food processor to fine crumbs. measure 1.25
cups. Mix crumbs with sugar. Add oil and mix well. Lightly grease 9-inch
springform pan. Press crumb mixture in even layer on bottom and about 1
inch up sides of the pan. Bake at 350 degrees for 8 minutes. Cool
completely. Leave oven at 350 degrees.
For filling, beat cheese with non-fat sour cream at low speed until very
smooth. Gradually beat in sugar. Beat in flour, egg yolks, lemon peel and
vanilla.
Whip egg whites in small bowl until stiff. Fold them into cheese mixture.
Carefully pour filling into cooled crust. Bake until top center is firm
(cracks will form in cake) about 50 minutes. Remove from oven. cool 15
minutes. Increase oven temperature to 425 degrees.
to prepare topping, pour off any liquid from top of yogurt. Mix yogurt with
nonfat sour cream, sugar and vanilla. Spoon topping evenly over cake.
Carefully spread topping in even layer, without letting it drip over edge
of cake. Return cake to oven and bake 7 minutes longer. cool to room
temperature. Cover and refrigerate at least 2 hours before serving. Remove
sides of springform pan just before serving. Makes 8 to 10 servings.
Posted to FOODWINE Digest 16 Dec 96
From: "J. Meade" <meade@AURACOM.COM>
Date: Tue, 17 Dec 1996 10:32:25 -0400
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