Title: Cheesecake Tart
Categories: Cheesecake Tart
Yield: 8 Servings
| CROSS TMPJ72B |
| 2 1/2 | c | Graham cracker crumbs |
| 4 | tb | Apricot jam or jelly; warmed |
| 15 | oz | Nonfat or part-skim ricotta |
| 2 | c | Nonfat yogurt |
| 1/3 | c | Honey |
| 3 | tb | Cornstarch |
| 2 | tb | Lime juice |
| 1 | tb | Vanilla extract |
| 3 | c | Sliced peaches* |
In a small bowl, mix the crumbs and preserves. Lightly oil a 9-inch-deep
tart pan with a removable bottom or an 8- or 9-inch springform pan. Press
the crumbs in a thin layer on the bottom and sides. In a food processor or
blender, puree the ricotta until smooth. Add the yogurt, honey, cornstarch,
lime juice and vanilla. Mix until smooth, about 30 seconds. Pour the
mixture into the prepared pan. Bake at 350 degrees until a cake tester
inserted in the center comes out clean, 30 to 40 minutes. Cool at room
temperature for 30 minutes. Refrigerate for at least 3 hours. Remove the
bottom from the pan. Top the cheesecake with the peaches, oranges, kiwi
fruit or berries. Serves 8. Per serving: 287 calories, 2 grams fat (7% of
calories), 1 mg cholesterol and 225 mg sodium. * Use an 8-inch pan for a
thicker cheesecake, a 9-inch pan for a thinner one. This is a repeat of the
recipe I posted 4-17-92. It has just 2 grams fat and 1 mg cholesterol.
Source: Quick & Healthy Cooking Magazine - Summer, 1992 *or kiwi fruit,
oranges or berries From: Dottie Cross