Because this cheesecake is lower in fat,the top may crack during baking. But don’t worry about servingit to guests — spooning the fruit on top will hide any cracks.
Recipe: Ricotta Cheesecakewith Fresh Fruit
3/4 cup crushed graham crackers
2 tablespoons margarine, melted
1 (8-ounce) package light cream cheese, softened
1 (15-ounce) container fat-free or light ricotta cheese
1 (8-ounce) carton plain fat-free yogurt
1 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon vanilla extract
6 or 7 large egg whites or 3/4 cup (6-ounces) refrigeratedor frozen egg product, thawed
2 kiwifruit, peeled and sliced
1/2 cup sliced strawberries
1/4 cup blueberries
Makes 12 servings.
Nutritional facts per serving (1/12 ofrecipe): calories: 214, total fat: 7g, saturated fat:3g, cholesterol: 19mg, sodium: 188mg, carbohydrate: 29g, fiber:1g, protein: 10g, vitamin A: 16%, vitamin C: 29%, calcium: 15%,iron: 3%
Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.
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