Ginger Cheese Tart

Recipe Ingredients

1		Plain nonfat yogurt
2 teaspoons	10ml	Butter
1 cup	146g / 5.1oz	Vanilla wafer crumbs
1 cup	146g / 5.1oz	Low-fat ricotta cheese
3/4 cup	148g / 5.2oz	Sugar - plus
2 tablespoons	30ml	Sugar - divided
1/3 cup	78ml	Nonfat milk
3		Egg whites
2 1/2 tablespoons	37ml	Cake flour
2 teaspoons	10ml	Vanilla extract
1/4 cup	23g / 0.8oz	Minced candied ginger
1 cup	237ml	Raspberries
1 cup	237ml	Sliced strawberries

Recipe Instructions

To make the yogurt cheese, place the yogurt in a fine-mesh strainer lined with cheesecloth. Fold the cheesecloth to cover the yogurt and let it stand over a deep bowl in the refrigerator for 6 to 8 hours or overnight. Discard any liquid in the bowl.

Heat the oven to 350 degrees.

Lightly butter the bottom of a 10-inch springform pan. Sprinkle the vanilla wafer crumbs evenly over the bottom of the pan and pat them firmly in place.

Combine 2 cups of the yogurt cheese, the ricotta cheese, 3/4 cup of sugar, nonfat milk, egg whites, cake flour and vanilla in the bowl of a food processor (Using a food processor gives the cheese mixture a light, fluffy texture with the greatest possible volume). Process the cheese filling until blended. Stir in the ginger and pour into the crust. Bake the tart just until set, 40 to 45 minutes. Cool to warm.

Combine the raspberries, strawberries and the remaining 2 tablespoons of sugar in a food processor or blender and puree. Serve with the tart.

This recipe yields 12 servings.

Each serving: 217 calories; 134 mg sodium; 13 mg cholesterol; 5 grams fat; 2 grams saturated fat; 38 grams carbohydrates; 6 grams protein; 1.21 grams fiber.

Source:
The Los Angeles Times, 02-27-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.