MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: Italian Lemon Cheesecake
  Categories: Desserts, TRIED, Cheese/eggs
       Yield: 10 servings
  
   1 1/3 c  Part-skim ricotta cheese
       4 oz Neufchatel or light cream
            -cheese
     1/3 c  Sugar
       2    Eggs; separated
     1/2 c  Low-fat milk
     1/4 c  White all-purpose flour
       2 tb Lemon juice
       2 ts Grated lemon rind
       1 ts Vanilla extract
       4    Sheets phyllo pastry
   1 1/2 tb Unsalted butter or margarine
            -melted
 
 MMMMM-----------------------APRICOT SPREAD----------------------------
       3 oz Dried apricots; roughly
            -chopped
     1/2 c  Unsweetened apple juice
  
   1.  Preheat the oven to 325F.  Generously coat a 9″ pie plate with
   vegetable cooking spray.
   
   2.  In a food processor or blender process the cheeses, sugar, egg
   yolks, milk, flour, lemon juice, lemon rind, and vanilla until
   smooth. In a bowl whip the egg whites until stiff and gently fold
   into the mixture.
   
   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 margarine.  Trim the overhanging pastry leaving a 2″
   border all around.
   
   (There’s an illustration that I can't really reproduce here that
   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
   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 minutes or until set.  Remove from the oven and
   allow to cool on a rack. Chill for 6 hours or overnight.
   
   6.  Top with the apricot spread, if desired, and serve the pie
   chilled, cut into wedges.
   
   *This pie can be baked without the crust as a pudding.
   
   200 calories per serving
   
   APRICOT SPREAD
   
   1.  In a small saucepan bring the apricots and juice to a boil, cover,
   reduce heat, and simmer very slowly for 45 minutes, or until smooth
   and softened, stirring occasionally.
   
   2.  Allow the mixture to cool slightly, then process in a food
   processor or blender until smooth.
   
   3.  Place in a covered container and chill for 4 to 6 hours or
   overnight. Serve chilled.
   
   *Other dried fruits such as peaches or prunes can be substituted for
   the apricots.
   
   This can be used as a fruit spread on toast, a topping on pies or as a
   natural low-sugar flavoring for plain yogurt.
   
   281 calories per cup; 18 per tablespoon
   
   from Make It Easy, Make It Light by Laurie Burrows Grad typed by
   Tiffany Hall-Graham
  
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