Strawberry Ricotta Pie
- 2 cups part-skim ricotta cheese
- 1 cup graham cracker crumbs
- 1 tablespoon Splenda granular
- 2 tablespoons butter
- 2 eggs, separated
- 1 teaspoon lemon extract
- 2 tablespoons honey
- ¼ cup Splenda granular
- ¼ cup egg whites
- ¼ teaspoon cream of tartar
- 2 cups strawberries, sliced
- 1 tablespoon cornstarch
- 2 tablespoons Splenda granular
- 1 tablespoon lemon juice
- 1 teaspoon balsamic vinegar
Place ricotta cheese in fine mesh strainer lined with coffee filter; allow excess water to drain from cheese for 2–3 hours.
Prepare graham cracker crust: Combine graham crumbs and 1 tablespoon Splenda. Add melted butter; mix well. Press crumbs into 9″ pie plate with help of flat surface such as bottom of glass. Bake in 350°F oven for 10 minutes; remove from oven and cool.
Prepare pie filling: In medium bowl, mix ricotta cheese, egg yolks, lemon extract, honey, and ¼ cup Splenda.
In mixer bowl, beat egg whites (2 separated plus ¼ cup additional egg whites) with cream of tartar until soft peaks begin to form. Gently fold egg whites into ricotta mixture. Turn into pie shell; bake at 350°F for 45 minutes, or until mixture is set and top is golden brown. Remove to wire rack and cool completely.
Prepare glaze: In medium saucepan, combine strawberries, cornstarch, and Splenda until dry ingredients have coated strawberries. Add lemon juice and balsamic vinegar; cook over medium heat, stirring constantly. Cook mixture for 5–7 minutes, or until cornstarch liquid is clear and gently bubbling. Cool.
Spread cooled strawberry glaze on top of cooled pie. Chill until ready to serve.
SERVES 8; SERVING SIZE: 1 SLICE
PER SERVING: Calories: 238 | Protein: 10g | Carbohydrates: 27g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 86mg Sodium: 183mg | Fiber: 1g | PCF Ratio: 18-45-37 | Exchange Approx.: 1 Starch, 1 Lean Meat, 2 Fats