3 tb Melted margarine 1/4 c Flour
Filling: 2 containers (15oz) 1 ts Vanilla
-Light Ricotta Cheese 1/4 ts Salt
3/4 c Sugar 3 Eggs
1/2 c Half/half
Crust: 1 1/4 c vanilla wafer crumbs
Topping: 2 c assorted fresh fruits( like strawberries,sliced
kiwi-peeled/sliced,blueberries,raspberries or blackberries) 1/3 c red
currant jelly 1 t brandy, optional
Lighty grease sides of 8 or 9-inch springform pan. Combine crust ing.; mix
well. Press evenly over bottom of pan. Chill while preparing filling. In
bowl of electric mixer, combine cheese, sugar, half/half,flour and vanilla
and salt; blend until smooth. Add eggs one at a time; blend until smooth.
Pour batter over crust. Bake at 350′ 1 hr or until center is just set. Turn
off oven; cool in oven with door open for 30 min. Remove to wire rack;
loosen from rim of pan. Cool completely; chill 4 hr. Topping may be
prepared up to 3 hr ahead. Arrange fruit in concentric circles attractively
over surface of cake. Heat jelly with brandy until melted. Brush over
fruit; chill 30 min to set glaze. Makes 8 servings.
Nutrition per serving: Cal 392, pr 19g, carb 51g, f 14g,chol 102mg sod 303
calcium 193
Yields
8 servings