INGREDIENTS

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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