High Calcium Ricotta Cheesecake

By Hklbrries

Ingredients

• 1 container (15 ounces) lowfat ricotta cheese
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp grated lemon peel
• 1 tbsp butter or margarine
• 1/4 cup sliced almonds
• Sliced fresh kiwi fruit, raspberries and oranges

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 F.

Beat ricotta, egg yolks, sugar, cornstarch and lemon peel in a mixer bowl until smooth. Beat egg whites in a second mixer bowl until peaks are stiff but not dry. Fold the egg whites gently into the ricotta mixture with a rubber spatula.

Heat butter in 10-inch skillet over medium-high heat. Add almonds and toast, stirring, until golden. Remove from heat and spoon ricotta mixture evenly in skillet. Cook without stirring 1 minute. Transfer to oven and bake 12 to 14 minutes, until center is set.

Run spatula around cake; invert onto plate. Serve warm, or cool completely and refrigerate until cold.

Just before serving, sift confectioners' sugar over top. Serve with fresh fruit.

Nutrition Information:
Per serving
180 calories
8 g fat (3.7% calories from fat)
6 g protein
22 g carbohydrates
Trace fiber
117 mg cholesterol
100 mg sodium