Cheesecake ( ricotta with ginger )
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Grape Nuts cereal |
| 2 | tablespoons | Oil or melted butter |
| 1 | tablespoon | Apple juice |
| ¾ | cup | Apple juice |
| 2 | tablespoons | Agar flakes |
| 1 | cup | Low-fat ricotta cheese |
| ⅔ | cup | Plain nonfat yogurt |
| 1 | pinch | Ground ginger |
| ¼ | teaspoon | Ground nutmeg |
| ½ | cup | Sliced strawberries |
Directions
CRUNCHY CRUST
FILLING
TO MAKE CRUST:
==============
Preheat oven to 350 degrees F. Oil bottom and sides of a 9" springform pan.
Place Grape Nuts in a blender and process until finely ground. Place crumbs in a small mixing bowl.
Blend oil and one tablespoon apple juice into crumbs to moisten.
Moisten fingers with water and pat crumb mixture into bottom of pan.
Bake for 8 minutes, remove from oven and set aside to cool.
TO MAKE FILLING:
================
Bring apple juice to a boil and whisk in agar. Reduce heat and simmer until agar is dissolved, about 5 minutes. Remove from heat and set aside to cool for one minute. (If let sit too long, will solidfy.) Combine agar mixture, cheese, yogurt and ginger in a food processor and blend until very smooth.
Pour into crust, sprinkle with nutmeg and chill for 2 hours or overnight.
Serve cheesecake garnished with sliced strawberries.
Per serving: 149 cal, 3 g prot, 165 mg sod, 23 g carb, 4 g fat, 6 mg chol, 116 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typos by: Karen Mintzias