Italian Cheesecake Squares

By sexyswamprat

  • 2 cups part-skim ricotta cheese

  • 1 cup low-fat cream cheese

  • = (use the bar type only)

  • 3 egg substitutes

  • 1 tbsp vanilla extract

  • 1/2 tsp almond extract

  • 1 tsp lemon juice

  • 1/4 cup sugar

  • 1 1/2 cups fresh raspberries

  • 1/4 cup pineapple juice concentrate, thawed

  • 1 tbsp sugar

  • 1/2 cup water

  • 2 tbsp cornstarch or arrowroot powder

  1. Preheat the oven to 350 degrees. Combine the cheeses, egg substitute, vanilla extract, almond extract, lemon juice, and 1/4 cup sugar and mix well.

  2. Pour into a 9-inch nonstick square pan. Bake until a tester inserted in the center comes out clean, about 50 minutes. Refrigerate for several hours.

  3. In a saucepan over medium heat, combine the raspberries, pineapple juice concentrate, 1 tablespoon sugar, and 1/4 cup of thee water. Bring to a boil, lower the heat, and simmer for 5 minutes.

  4. Mix the cornstarch or arrowroot powder with the remaining water and add to the saucepan. Cook over low heat until the mixture thickens. Cool the mixture in a bowl for several hours.

  5. Spread the topping over the squares, cut, and serve.

  6. This recipe yields 6 servings. Serving size: One 1 1/2-inch square.

Nutritional Facts

Calories 173
Calories from Fat 2
Total Fat 0g
Saturated Fat 0g
Cholesterol 32mg
Sodium 365mg
Carbohydrate 21g
Dietary Fiber 2g
Sugars 12g
Protein 21g.

desserts dessert

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