Ricotta Cheesecake with Fresh-Plum Sauce

Yield:

10 servings (serving size: 1 wedge and about 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 244
Caloriesfromfat 27 %
Fat 7.4 g
Satfat 3.9 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 11.7 g
Carbohydrate 34.7 g
Fiber 1 g
Cholesterol 66 mg
Iron 0.5 mg
Sodium 159 mg
Calcium 121 mg

Ingredients

1/3 cup vanilla wafer crumbs (about 8 cookies)
Cooking spray
1 (15-ounce) carton fat-free ricotta cheese
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/4 cup all-purpose flour
2/3 cup sugar
1/2 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon grated lemon rind
2 large egg whites
2 large eggs

Preparation

Preheat oven to 325°.

Sprinkle wafer crumbs over the bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.

Place ricotta in a food processor, and process until smooth. Add the cream cheese; process until smooth. Lightly spoon the flour into a dry measuring cup; level with a knife. Add flour and next 6 ingredients (flour through eggs) to cheese mixture; pulse until well-blended. Pour into prepared pan; bake at 325° for 55 minutes or until almost set. Turn oven off; let stand in closed oven 30 minutes. Remove from oven, and cool on a wire rack. Cover and chill at least 8 hours. Serve with Fresh-Plum Sauce.

Note: Totals include Fresh-Plum Sauce

Note:

July 2000