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Ricotta: Lowfat Ricotta Strawberry Cheesecake

Source of Recipe

unknown


List of Ingredients

2 cups fresh strawberries
2 medium bananas, sliced
2 cups nonfat or lowfat ricotta (15 oz)
1 teaspoon vanilla
2 large egg whites
2 envelopes unflavored gelatin
1/2 cup frozen unsweetened apple juice concentrate, thaw


Recipe

Wash, hull, and crush enough strawberries (about 15) to measure 1 cup. Slice bananas. Warm apple juice concentrate slightly and sprinkle gelatin on top; stir and let stand until gelatin is dissolved. Place strawberries and bananas into blender container; blend until smooth. Add vanilla and slowly add Ricotta cheese; blend well. Add gelatin mixture and egg whites; blend well. Pour into unbaked Grape Nuts crust. Bake at 350ºF for 1 hour. Remove from oven and cool. Refrigerate for 3 hours; serve. Garnish with remaining strawberries.

GRAPE NUTS PIE CRUST : 1 1/2 C Grape Nuts, 3/4 C frozen unsweetened apple juice concentrate, thawed, 1/2 tsp vanilla : Mix juice concentrate and vanilla with cereal. Let stand until moisture is absorbed. Press into a 9" pie pan. Bake at 350ºF for 12 minutes . Cool and fill with pie filling Yield: 10 servings