Ricotta Peach Cheesecake!
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| Wed, 05-19-2004 - 11:29am |
A friend emailed me this recipe and it sounds delicious! I altered things to make it South Beach Friendly for Phase 2 and 3:

ricotta cheesecake with fresh peaches
Ingredients for filling
2 cups fat-free ricotta cheese
1/2 cup regular egg substitute
2/3 cup Splenda
1 Tbsp lemon zest
Topping:
4 medium peaches, peeled and sliced (or leave skin on for extra fiber)
1/4 cup sugar-free peach jam or preserves
2 Tbsp fresh lemon juice
1/4 tsp ground nutmeg
Pecan Crust
1 1/2 cups pecans, ground
3 T. Smart Balance (or other trans-free margarine)
approx. 3 packets Splenda
Grind pecans to a fairly fine consistency in a blender or food processor. Combine all ingredients. Spray 9" pie plate with non-stick cooking spray. Press mixture into bottom and sides of pie plate.
Instructions
South Beacher since 10/27/03
Lost 42 lbs., Lost 7.5 inches in waist
The South Beach Diet Board: http://messageboards.ivillage.com/iv-fbsouthbeach
Single Mothers and Dating Board: http://messageboards.ivillage.com/iv-rlsolomother

Maggie
:)
Audrey
I'm going to have to try this one!
Thanks for sharing!
Lee Anne
Is this a Weight Watcher recipe?
Susan :)
Thanks!
Audrey
Is this a Weight Watcher recipe?
Debbie