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RICOTTA-SOUR CREAM CHEESECAKE WITH STRAWBERRY

Category:    Cakes, Desserts
Yield:10 servings
 
      3 c  Part-skim ricotta cheese            2 ts Grated lemon peel
      4    Eggs                            1 1/2 c  Strawberries
    3/4 c  Light sour cream                    2 tb + 2 t. confectioners sugar
      2 tb + 2 t. honey                        1 md Kiwi fruit, pared and sliced
      1 tb Fresh lemon juice              
 
  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
 

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