Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 2000

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Recipe Summary test

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

Ingredient Checklist

Directions

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  • Preheat oven to 325°.

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  • 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

Nutrition Facts

244 calories; calories from fat 27%; fat 7.4g; saturated fat 3.9g; mono fat 2.3g; poly fat 0.4g; protein 11.7g; carbohydrates 34.7g; fiber 1g; cholesterol 66mg; iron 0.5mg; sodium 159mg; calcium 121mg.
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