Low fat Low Sugar Ricotta Cheese Cake

Name: Low fat Low Sugar Ricotta Cheese Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Ingredients: 8 Full Sheets Graham Cracker (crumbs); 1 T land o lakes light butter w canola; 1t truvia; 15 oz Precious low fat ricotta; 6 oz vanilla yogurt fat free; 1/3 c sugar; lemon zest to taste (1/8 t); 2 eggs; 1 t vanilla; 1/4 flour; 1 cup blueberries; 1/2 T sugar; 1 t lemon juice (fresh); 1/2 T cornstarch; 1/8 c water

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 12

Ingredients

8 Full Sheets Graham Cracker (crumbs)1 T land o lakes light butter w canola1t truvia15 oz Precious low fat ricotta6 oz vanilla yogurt fat free1/3 c sugarlemon zest to taste (1/8 t)2 eggs1 t vanilla1/4 flour1 cup blueberries1/2 T sugar1 t lemon juice (fresh)1/2 T cornstarch1/8 c water

Directions

Pre- heat oven 325 degrees. In a food processor pulse crackers, butter and truvia. Press into the bottom of a Pam sprayed pie plate. Blend ricotta, yogurt, sugar, eggs, vanilla and then add flour and blend until smooth. Pour into pie plate. Bake 50 to 55 min. Cool and refrigerate. In a sauce pan cook blueberries, lemon juice, water, sugar, cornstarch until it thickens. Cool and then cut and serve cheesecake wedge top with 1 T blueberry and 1 serving cool whip lite.

Serving Size: makes 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user CMAMSCHULTE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 139.4
Total Fat: 3.5 g
Cholesterol: 30.9 mg
Sodium: 19.8 mg
Total Carbs: 22.3 g
Dietary Fiber: 0.8 g
Protein: 6.0 g

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