CRUNCHY CRUST
1 c Grape Nuts cereal 1 tb Apple juice
2 tb Oil or melted butter
FILLING
3/4 c Apple juice 1 pn Ground ginger
2 tb Agar flakes 1/4 ts Ground nutmeg
1 c Low-fat ricotta cheese 1/2 c Sliced strawberries
2/3 c Plain nonfat yogurt
TO MAKE CRUST: ============== Preheat oven to 350 degrees F. Oil
bottom and sides of a 9″ springform pan.
Place Grape Nuts in a blender and process until finely ground. Place
crumbs in a small mixing bowl.
Blend oil and one tablespoon apple juice into crumbs to moisten.
Moisten fingers with water and pat crumb mixture into bottom of pan.
Bake for 8 minutes, remove from oven and set aside to cool.
TO MAKE FILLING: ================ Bring apple juice to a boil and
whisk in agar. Reduce heat and simmer until agar is dissolved, about
5 minutes. Remove from heat and set aside to cool for one minute. (If
let sit too long, will solidfy.)
Combine agar mixture, cheese, yogurt and ginger in a food processor
and blend until very smooth.
Pour into crust, sprinkle with nutmeg and chill for 2 hours or
overnight.
Serve cheesecake garnished with sliced strawberries.
Per serving: 149 cal, 3 g prot, 165 mg sod, 23 g carb, 4 g fat, 6 mg
chol, 116 mg calcium
Yields
12 servings