Ricotta Cheesecake with Ginger and Kiwi
Notes: Drain at least 3 cups nonfat yogurt to make 1 cup yogurt cheese, or use nonfat cream cheese instead.
- Servings: 10
Source: Sunset Magazine
Ingredients
- gingersnap cookie crumbs
- minced crystallized ginger
- tablespoons melted butter or margarine
- carton low-fat ricotta cheese
- large egg whites
- tablespoons lemon juice
- nonfat yogurt cheese or 1 package nonfat cream cheese
- sugar
- tablespoon grated lemon peel
- teaspoon vanilla
- kiwi fruit