Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Part-skim ricotta cheese
4 Eggs
3/4 c Light sour cream
2 tb + 2 t. honey
1 tb Fresh lemon juice
2 ts Grated lemon peel
1 1/2 c Strawberries
2 tb + 2 t. confectioners sugar
1 md 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: 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
