Ricotta Cheesecake With Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Desserts, Low-fat, Vegetarian | 12 | Servings |
INGREDIENTS
| 1 | c | Grape Nuts cereal |
| 2 | T | Oil or melted butter |
| 1 | T | Apple juice |
| 3/4 | c | Apple juice |
| 2 | T | Agar flakes |
| 1 | c | Low-fat ricotta cheese |
| 2/3 | c | Plain nonfat yogurt |
| 1 | pn | Ground ginger |
| 1/4 | t | Ground nutmeg |
| 1/2 | c | Sliced strawberries |
INSTRUCTIONS
TO MAKE CRUST: Preheat oven to 350 degrees F. Oil bottom and sides of a 9" springform pan. Place Grape Nuts in a blender and process until finely ground. Place crumbs in a small mixing bowl. Blend oil and one tablespoon apple juice into crumbs to moisten. Moisten fingers with water and pat crumb mixture into bottom of pan. Bake for 8 minutes, remove from oven and set aside to cool. TO MAKE FILLING: Bring apple juice to a boil and whisk in agar. Reduce heat and simmer until agar is dissolved, about 5 minutes. Remove from heat and set aside to cool for one minute. (If let sit too long, will solidfy.) Combine agar mixture, cheese, yogurt and ginger in a food processor and blend until very smooth. Pour into crust, sprinkle with nutmeg and chill for 2 hours or overnight. Serve cheesecake garnished with sliced strawberries.
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: <1mg
Sodium: 67.5mg
Potassium: 63.4mg
Carbohydrates: 10.9g
Fiber: 1.1g
Sugar: 4g
Protein: 1.3g