1 cup nonfat light sour cream or sour cream substitute
3 pint baskets California strawberries, stemmed
4 teaspoon s lemon juice
1/4 cup strawberry jelly, melted
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Let's Make It
Preheat oven to 300 degrees F. In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch springform pan; set aside.
To make filling, in mixer bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.
To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.