|5 ounces||Graham crackers; (1 1/4 cups crumbs)|
|¼ cup||Oil; or melted margarine ---filling-----|
|15 ounces||Fat-free ricotta cheese; (1 3/4 cups)|
|¾ cup||Nonfat sour cream|
|2 larges||Eggs; separated|
|Gated peel of 1 large lemon - (1 1/2 teaspoons)|
|1 teaspoon||Vanilla extract ---topping-----|
|½ cup||Plain nonfat yogurt|
|1 cup||Nonfat sour cream|
|1 teaspoon||Vanilla extract|
Recipe by: Kay Hinga <HINGA@...> For crust, process crackers in food processor to fine crumbs. measure 1¼ Mix crumbs with sugar. Add oil and mix well. Lightly grease 9-inch springfo pan. Press crumb mixture in even layer on bottom and about 1 inch up sides the pan. Bake at 350 degrees for 8 minutes. Cool completely. Leave oven at degrees For filling, beat cheese with non-fat sour cream at low speed until very sm 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 (cr will form in cake) about 50 minutes. Remove from oven. cool 15 minutes. Inc 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. Caref spread topping in even layer, without letting it drip over edge of cake. Re 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 before serving.
Makes 8 servings.
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