3/4 cup graham cracker crumbs
2 tablespoons butter, melted
1 (15-ounce) container part-skim ricotta cheese
1 cup plain low-fat yogurt
3/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 (8-ounce) package reduced-fat cream cheese, softened
2-1/2 teaspoons vanilla extract
- Preheat oven to 350°F. In a small bowl, combine graham cracker crumbs and melted butter; press into bottom and up sides of a 9-inch deep-dish pie plate. Bake 3 to 5 minutes, until lightly browned; let cool. (Leave the oven on.)
- In a large bowl, with an electric beater on medium speed, combine ricotta cheese, yogurt, sugar, flour, and lemon juice until smooth; set aside.
- In another large bowl, with beater on medium speed, beat cream cheese, eggs, and vanilla until thoroughly combined. Add ricotta mixture, beating on low speed until well combined; pour into pie crust.
- Bake 60 to 65 minutes, or until center is nearly set. Cool 30 to 45 minutes then refrigerate overnight before serving.
|GARNISHING TIP: Enjoy this plain or topped with fresh strawberry slices or whole blueberries or raspberries.