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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 1 cup part-skim ricotta cheese
- 1 cup low fat cottage cheese
- 13 cup sugar
- 2 eggs (or 2 equivalent of low-cholesterol egg substitute)
- 13 cup unflavored low-fat yogurt
- 12 teaspoon vanilla
- 1 teaspoon finely grated fresh lemon rind
- 1 tablespoon flour
- 1 12 teaspoons cornstarch
- 1 cup fresh raspberry (or strawberries or mixed fruit pieces)
Method
- With a blender or food processor, puree ricotta cheese, cottage cheese, sugar, eggs or substitute, yogurt, vanilla and lemon peel until smooth and thick.
- Blend in flour and cornstarch well.
- Pour into 8-inch springform pan that has been sprayed with nonstick cooking spray.
- Bake approximately 35 minutes in preheated 350-degree oven, or until toothpick inserted in center comes out clean.
- Chill until cold; decorate with fruit of choice.
- Cook time does not include chill time.
- Yields 12 servings.
