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LowFat - Cinnamon + Lemon Cheesecake

Source of Recipe

from alicia's kitchen


Recipe Introduction

Make this recipe the day before you want to serve it to allow the filling to set.

List of Ingredients

Cinnamon + Lemon Cheesecake

Crust:
1 c. shredded whole wheat cracker crumbs
2 oz. almonds, crushed
1 Tbsp. margarine, melted
2 tsp. water
2 tsp. cinnamon

Filling:
10 fl oz. buttermilk
8 oz. Ricotta cheese
juice of 2 lemons
zest of 1 lemon
1 tsp. vanilla extract
1 Tbsp. sugar substitute
1 Tbsp. powdered gelatin
2 Tbsp. water

Garnish:
Kiwi
Strawberries
2 tsp. cinnamon

Crust:
Combine all ingredients for biscuit base.
Press mixture into a lined pie dish and refrigerate for 30 minutes.

Filling:
Mix buttermilk with Ricotta cheese, lemon juice, lemon zest, vanilla
extract, and sugar substitute sweetener. Beat until smooth and
fluffy. Dissolve gelatin in hot water. Cool slightly and fold into
buttermilk mixture and blend well. Pour into pie base and refrigerate
until set.
Next day, decorate with sliced kiwi and a sprinkle of
cinnamon.
To store: Cover and refrigerate for up to three days.

Variation: Replace lemons and lemon zest with the juice and zest of 1 orange.

Calories 191; carbohydrates 14g; protein 7g; fat 12g.
Diabetic exchanges: 1 medium fat meat; 1 starch, 1 fat.
4 points, if counting


Recipe