Ricotta cheesecake with ginger

12 servings

Ingredients

Quantity Ingredient
1 cup Grape Nuts cereal
2 tablespoons Oil or melted butter
¾ cup Apple juice
2 tablespoons Agar flakes
1 cup Low-fat ricotta cheese
⅔ cup Plain nonfat yogurt
1 tablespoon Apple juice
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 Submitted By On

Submitted By MARY LOU KAKANOWSKI On 11-12-94

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