Ricotta-Sour Cream Cheesecake with Strawberry Sauce

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