Lemon Ricotta Pie
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)
Ingredients
- 1 Low-Fat Fiber Pastry recipe (see included recipe link)
- 14 oz part-skim ricotta cheese (1-1/2 cups)
- 3 eggs
- 1/4 cup sugar *
- 1/2 fresh lemon, zested (lemon skin = about 1 tsp)
- 1/2 cup golden seedless raisins or currants (unpacked)
Directions:
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.
Variations:
* 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.
Nutritional Info (per serving)
| CALORIES | 223 cals |
| Kilojoules | 931 kJ |
| Fat | 8.6 g |
| Saturated Fat | 3.6 g |
| Cholesterol | 86 mg |
| Sodium | 159 mg |
| Carbohydrates | 27.2 g |
| Fiber | 1.4 g |
| Total Sugars | 12.0 g |
| Protein | 10.1 g |
| Calcium | 182.0 mg |
Related Recipes
Low-Fat Pastry
This easy-to-make pastry is perfect for all sweet or savory pies.
Ricotta Cream
This Recipe Makeover is a fat-free replacement for traditional whipped cream, saving on calories! Per serving: 14 calories, 0.6g fat and 0.8g carbs. Saves: 18 calories, 2.2g fat and 0.9g carbs.