Title: Ricotta-Sour Cream Cheesecake with Strawberry Sauce
Categories: Cyberealm, Mom's best, Cakes
Yield: 10 Servings

3 c Part-skim ricotta cheese
4 Eggs
3/4 c Light sour cream
2 tb + 2 t. honey
1 tb Fresh lemon juice
2 ts Grated lemon peel
1 1/2 c Strawberries
2 tb + 2 t. confectioners sugar
1 md Kiwi fruit, pared and sliced

1. Preheat oven to 400F. Spray and 8" springform pan with non-stick
cooking spray.

2. In a large bowl, with an electric mixer, beat ricotta cheese until
smooth; add eggs one at a time, beating well after each addition. Add
sour cream, honey, 2 tsps. of the lemon juice and the lemon peel;
beat until combined.

3. Pour mixture into prepared springform pan; set pan in 13x9 baking
pan. Pour hot water into the baking pan until it comes halfway up on
the sides of the springform pan. Bake 1 hour or until top feels firm
to the touch. Cool to room temperature.

4. Set aside 5 whole strawberries for garnish; slice the remaining
berries. In a blender combine the sliced strawberries, sugar and
remaining 1 tsp lemon juice; puree until smooth. Strain through
cheesecloth into a small bowl.

5. Carefully remove sides of springform pan from cheesecake. Cut
reserved strawberries into halves. Garnish cheesecake with sliced
kiwi fruit and halved strawberries; serve with strawberry sauce.

Source: Weight Watchers Magazine Light and Easy New Family Classics
1993

Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories
Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates,
241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber

Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip