INGREDIENTS:
Cooking spray
1 16-ounce skim ricotta cheese
1/2 cup of low fat sour cream
4 ounces reduced fat cream cheese
3 large eggs
3/4 cup of sugar
1/2 cup of all-purpose flour
1 teaspoon of vanilla extract
1 teaspoon of finely grated lemon zest
1/4 teaspoon of salt
2 cups of blueberry and strawberry
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon unflavored gelatin
1 tablespoon water
STEPS:
- Preheat oven to 325 degrees. Coat a circular baking pan with cooking spray.
- Place ricotta in a food processor and process until smooth and creamy.
- Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended.
- Put cream mixture into the pan and bake until the center is just set, 50 to 55 minutes. Chill in the refrigerator for 3 hours.
- Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil.
- Remove the pan from the heat. Dissolve gelatin with warm water.
- Mix the dissolved gelatin into the cherry mixture.
- Cover and chill in the refrigerator for 3 hours until the mixture is thickened but not yet formed to the pan.
- After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator.
Per Serving:
Calories 290; Total Fat 12g; (Sat Fat 7 g, Mono Fat 3.5 g, Poly Fat .6 g) ; Protein 12 g; Carb 34 g; Fiber 1 g; Cholesterol 115 mg; Sodium 230 mg
Excellent source of: Calcium, Protein, Selenium
Good source of: Phosphorus, Riboflavin, Vitamin A
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