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