Title: Fluffy Lemon Cheesecake
Categories: Dessert Lowfat
Yield: 8 Servings

1		Graham cracker crust, reduced fat
15	oz	Ricotta cheese, fat-free or reduced fat
1/2	c	Sugar
1/3	c	Skim or 1% milk
2	tb	Flour
2	tb	Lemon juice
1	ts	Finely grated lemon peel
1	ts	Vanilla
1/4	ts	Salt
2		Eggs
		Fat-free hot fudge topping

Combine ricotta cheese, sugar, milk, flour, lemon juice, peel, vanilla and salt in a bowl. Beat with electric mixer at medium speed until fairly smooth. Add eggs, beat until well combined. Pour into pie crust, bake at 350 F for 40 minutes or until center is almost set. Cool completely on wire rack. Cover with dome and refrigerate at least 3 hours before serving. Garnish with hot fudge sauce (heated in microwave), if desired. Makes 8 servings.

Typed by Roberta Thompson From: Keebler Reduced Fat Ready Crust graham cracker pie crust ad.

From: Robert Miles Date: 05-31-98 (12:43) The Once And Future Legend (9) Recipes

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