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Categories:
graham cracker crumbs light margarine Ricotta cheese sugar flour eggs vanilla nonfat sour cream strawberries lemon juice red currant
Viewed: 33 - Published at: 4 years agoIngredients
- 1 1/2 c. graham cracker crumbs
- 3 Tbsp. light margarine, melted
- 1 (15 oz.) pkg. part-skim Ricotta cheese
- 1 c. sugar
- 2/3 c. unbleached flour
- 4 eggs, separated
- 2 Tbsp. grated lemon peel
- 2 tsp. vanilla
- 1 c. nonfat sour cream
- 3 pt. strawberries, hulled
- 4 tsp. lemon juice
- 1/4 c. red currant jelly, melted
Method
- Preheat oven to 300°.
- Coat a 9-inch spring-form pan with nonstick spray.
- In a medium bowl, mix the crumbs and margarine. Press onto the bottom and 2 inches up the sides of the pan; set aside.
- Using an electric mixer, beat the Ricotta until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well.
- Blend in the sour cream.
