A light and fluffy pie with a lemon tang.
Serves: 8 person(s)
Preparation Time: 20 mins
400 g part-skim ricotta cheese (1-1/2 cups)
1/4 cup sugar *
1/2 fresh lemon, zested (lemon skin = about 1 tsp)
1/2 cup golden seedless raisins or currants (unpacked)
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.
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.
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