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Lemon Ricotta Cheesecake Recipe

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This recipe for Lemon Ricotta Cheesecake, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Weaver
Added: Thursday, April 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
18 graham crackers (2 1/2in squares processed into crumbs),
2 c lowfat cottage cheese,
1 1/2c part-skim Ricotta cheese,
2 c Instant nonfat dry milk powder,
1 1/2c egg substitute,
1 c Splenda measure,
juice from 1 large lemon,
4 tsp vanilla.

Directions:
Directions:
Preheat oven 300. Spray bottom and sides of 9'' pie plate with nonstick cooking spray. Spread graham cracker crumbs evenly over bottom of pie plate. Set aside.

In food processor or blender, puree remaining ingredients until smooth. Pour mixture into pan.

Bake 50-60 minutes, or until knife inserted in center comes out clean. Cool completely. Cover and refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Calories 173, Protein 17g

 

 

 

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