Yield: 10 servings
Measure | Ingredient |
---|---|
3 cups | Part-skim ricotta cheese |
4 \N | Eggs |
¾ cup | Light sour cream |
2 tablespoons | + 2 t. honey |
1 tablespoon | Fresh lemon juice |
2 teaspoons | Grated lemon peel |
1½ cup | Strawberries |
2 tablespoons | + 2 t. confectioners sugar |
1 medium | Kiwi fruit, pared and sliced |
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: 1½ proteins, ¼ 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