INGREDIENTS

INSTRUCTIONS

1993    
Preheat oven to 400F. Spray and 8" springform pan with non-stick
cooking spray. 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. 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.
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. 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  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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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 97.3mg
Sodium: 120.9mg
Potassium: 157.4mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 1.5g
Protein: 11.1g