A light and fluffy pie with a lemon tang.
Preparation Time: 20 mins
Cooking Time: 50 mins
Yield: 8 x slices (one 8-inch pie)
Preheat oven to 350°F moderate.
PASTRY: Prepare Low-Fat Fiber Pastry. Roll out and place in a pie dish. Prick the bottom and sides with a fork.
Bake in preheated oven for 10 minutes. This will prevent the filling from soaking into the pastry. Leave oven turned on.
FILLING: In a bowl, beat together the ricotta cheese, eggs, sugar, grated lemon zest, and golden raisins until light and fluffy.
PIE: Place filling in half-cooked pastry shell and bake pie in a preheated oven for a further 40 minutes or until puffy and a knife inserted in the middle comes out clean.
* Can replace sugar with an equivalent amount of sugar substitute.
Top with a reduced-fat whipped topping, such as Ricotta Cream (see included recipe link).
For variety, omit the dried fruit and top with fresh fruit glazed with strained warm apricot jam. (Fresh fruit: fresh strawberries, mangoes, papaya, or peaches arranged attractively.)
Serving suggestions are not included in the nutritional analysis.