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Add a photoServings: 10
Ingredients
- 1 1/3 c. Part-skim ricotta cheese
- 4 ounce Neufchatel or possibly light cream cheese
- 1/3 c. Sugar
- 2 x Large eggs, separated
- 1/2 c. Low-fat lowfat milk
- 1/4 c. White all-purpose flour
- 2 Tbsp. Lemon juice
- 2 tsp Grated lemon rind
- 1 tsp Vanilla extract
- 4 sht phyllo pastry
- 1 1/2 Tbsp. Unsalted butter or possibly margarine melted
- 3 ounce Dry apricots, roughly minced
- 1/2 c. Unsweetened apple juice
Directions
- 1. Preheat the oven to 325F. Generously coat a 9" pie plate with vegetable cooking spray.
- 2. In a food processor or possibly blender process the cheeses, sugar, egg yolks, lowfat milk, flour, lemon juice, lemon rind, and vanilla till smooth. In a bowl whip the egg whites till stiff and gently fold into the mix.
- 3. Place the 4 sheets of phyllo pastry into the prepared pan, crisscrossing them on the bottom and brushing each lightly with some of the butter or possibly margarine. Trim the overhanging pastry leaving a 2" border all around.
- (There's an illustration which I cannot really reproduce here which shows how to place the phyllo leaves. Basically, the bottom 2 are crossed and then one is placed horizontal and the other vertical.)
- 4. Place the filling in the pan, roll the outer edges of the overlapping pastry toward the filling, tucking it in and rolling it to create a rim. Brush the edges lightly with the remaining butter or possibly margarine.
- 5. Place the pan on a cookie sheet, put in the center of the oven.
- Place a baking pan with 2" of water on the lower rack of the oven.
- Bake for 50 to 55 min or possibly till set. Remove from the oven and allow to cold on a rack. Refrigeratefor 6 hrs or possibly overnight.
- 6. Top with the apricot spread, if you like, and serve the pie chilled, cut into wedges.
- *This pie can be baked without the crust as a pudding.
- APRICOT SPREAD
- 1. In a small saucepan bring the apricots and juice to a boil, cover, reduce heat, and simmer very slowly for 45 min, or possibly till smooth and softened, stirring occasionally.
- 2. Allow the mix to cold slightly, then process in a food processor or possibly blender till smooth.
- 3. Place in a covered container and refrigeratefor 4 to 6 hrs or possibly overnight. Serve chilled.
- *Other dry fruits such as peaches or possibly prunes can be substituted for the apricots.
- This can be used as a fruit spread on toast, a topping on pies or possibly as a natural low-sugar flavoring for plain yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 10 servings | |
| Calories 112 | |
| Calories from Fat 48 | 43% |
| Total Fat 5.49g | 7% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 58mg | 2% |
| Potassium 91mg | 3% |
| Total Carbs 12.8g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.81g | 7% |
| Protein 3.17g | 5% |
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