| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Cyberealm, Mom’s best, Cakes | 10 | Servings | |
INGREDIENTS
| 3 | c | Part-skim ricotta cheese |
| 4 | Eggs | |
| 3/4 | c | Light sour cream |
| 2 | tb | + 2 t. honey |
| 1 | tb | Fresh lemon juice |
| 2 | ts | Grated lemon peel |
| 1 1/2 | c | Strawberries |
| 2 | tb | + 2 t. confectioners sugar |
| 1 | md | Kiwi fruit, pared and sliced |
INSTRUCTIONS
1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. 3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. 5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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