-------CRUNCHY CRUST-
1 c Grape Nuts cereal
2 tb Oil or melted butter
1 tb Apple juice
FILLING----
3/4 c Apple juice
2 tb Agar flakes
1 c Low-fat ricotta cheese
2/3 c Plain nonfat yogurt
1 pn Ground ginger
1/4 ts Ground nutmeg
1/2 c Sliced strawberries
TO MAKE CRUST:
==============
Preheat oven to 350 degrees F. Oil bottom and sides of a 9" springform
pan.
Place Grape Nuts in a blender and process until finely ground. Place
crumbs in a small mixing bowl.
Blend oil and one tablespoon apple juice into crumbs to moisten.
Moisten fingers with water and pat crumb mixture into bottom of pan.
Bake for 8 minutes, remove from oven and set aside to cool.
TO MAKE FILLING:
================
Bring apple juice to a boil and whisk in agar. Reduce heat and simmer
until agar is dissolved, about 5 minutes. Remove from heat and set
aside to cool for one minute. (If let sit too long, will solidfy.)
Combine agar mixture, cheese, yogurt and ginger in a food processor
and blend until very smooth.
Pour into crust, sprinkle with nutmeg and chill for 2 hours or
overnight.
Serve cheesecake garnished with sliced strawberries.
Per serving: 149 cal, 3 g prot, 165 mg sod, 23 g carb, 4 g fat, 6 mg
chol, 116 mg calcium
