Ricotta-sour cream cheesecake with strawberry

10 servings

Ingredients

Quantity Ingredient
3 cups Part-skim ricotta cheese
4 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

Directions

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

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