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Ingredientes
- 6 sht phyllo dough
- 1 Tbsp. melted butter
- 2 Tbsp. light raspberry jam spread
- 1 c. lowfat ricotta cheese
- 6 Tbsp. granulated sugar divided
- 1 Tbsp. grated lemon rind
- 1 x egg
- 4 med peeled apples thinly sliced
- 1/2 tsp grnd cinnamon
Direcciones
- 1. Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice. Spread bottom of phyllo with jam.
- 2. Whisk together cheese, 3 tbsp. sugar, lemon rind and egg; pour over jam.
- 3. Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer. Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim.
- 4. Bake at 375F for 45 to 55 min, or possibly till apples are tender and cheese is set. Cold at room temperature; chill. Serve hot or possibly cool.
- NOTES : All the taste of apple pie and cheesecake, but low in fat and calories - you can have your cake and eat it, too. For extra-special ricotta, try it fresh.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 181 | |
| Calories from Fat 63 | 35% |
| Total Fat 7.04g | 9% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 67mg | 3% |
| Potassium 135mg | 4% |
| Total Carbs 25.21g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 21.16g | 14% |
| Protein 5.83g | 9% |
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