Post by ellise on Jul 20, 2005 5:13:46 GMT 10
Serves: 8
A light and fluffy pie with a lemon tang.
3 eggs
1/2 lemon (rind only, grated)
14 oz ricotta cheese (1 1/2 cups)
1/4 cup sugar
1/2 cup sultanas or currants
1 cup Low Fat Fiber Pastry recipe
Preheat oven to 350° F.
Prepare Low Fat Fiber Pastry. (follows)
Roll out and place in a pie dish.
Prick the bottom and sides with a fork.
Bake in oven for 10 minutes.
This will prevent the filling from soaking into the pastry.
In a bowl, beat ricotta cheese, eggs, sugar or substitute, grated lemon rind and sultanas or currants together until light and fluffy.
Place in half-cooked pastry shell and bake in a moderate oven for a further 40 minutes or until puffy and a knife inserted in the middle comes out clean.
Variations:
Omit the dried fruit and top with fresh fruit glazed with strained warm apricot jam.
Use fresh strawberries, mangos, pawpaws or peaches arranged attractively.
Nutritional Info
(Per Serving)
Calories: 235 cals
Kilojoules: 982 kJ Fat: 9.0 g
Carbohydrates: 28.0 g
Protein: 10.0 g
Cholesterol: 90.0 mg
Sodium: 195 mg
Saturated Fat: 1.0 g
Fiber: 3.0 g
Calcium: -
Total Sugars: -
Note: A dash indicates no data is available.
*** Lowfat Fiber Pastry ***
Yield: 8 slices
This easy to make pastry is perfect for all sweet or savory pies.
2/3 cup whole wheat flour (3 oz)
1/3 cup self-rising flour (1.5 oz)
2 Tbsp chilled light margarine (1.5 oz)
2 Tbsp ricotta cheese (1.5 oz)
1/4 cup iced water
Mix together whole wheat flour and sifted self-rising flour.
Cut-in well chilled margarine using 2 knives, until mixture is the size of peas.
Cut-in ricotta cheese.
Stir in iced water using a fork, only adding liquid to dry areas.
Form into a smooth ball and knead a couple of times. Refrigerate until required.
Roll out pastry, being careful to lift rolling pin as you reach the edge.
Place in a pie dish and finish as desired.
Variations:
Either all whole wheat flour or white flour may be used in this recipe without significantly altering the calorie value (whole wheat flour will yield more fiber).
The proportion of self-rising flour is a matter of taste and may be varied.
Nutritional Info
(Per Serving)
Calories: 79 cals
Kilojoules: 331 kJ
Fat: 3.0 g
Carbohydrates: 11.0 g
Protein: 2.0 g
Cholesterol: 1.0 mg
Sodium: 73 mg
Saturated Fat: 0.6 g
Fiber: 1.0 g
Calcium: 33.0 mg
Total Sugars: 0.1 g
Note: A dash indicates no data is available.
A light and fluffy pie with a lemon tang.
3 eggs
1/2 lemon (rind only, grated)
14 oz ricotta cheese (1 1/2 cups)
1/4 cup sugar
1/2 cup sultanas or currants
1 cup Low Fat Fiber Pastry recipe
Preheat oven to 350° F.
Prepare Low Fat Fiber Pastry. (follows)
Roll out and place in a pie dish.
Prick the bottom and sides with a fork.
Bake in oven for 10 minutes.
This will prevent the filling from soaking into the pastry.
In a bowl, beat ricotta cheese, eggs, sugar or substitute, grated lemon rind and sultanas or currants together until light and fluffy.
Place in half-cooked pastry shell and bake in a moderate oven for a further 40 minutes or until puffy and a knife inserted in the middle comes out clean.
Variations:
Omit the dried fruit and top with fresh fruit glazed with strained warm apricot jam.
Use fresh strawberries, mangos, pawpaws or peaches arranged attractively.
Nutritional Info
(Per Serving)
Calories: 235 cals
Kilojoules: 982 kJ Fat: 9.0 g
Carbohydrates: 28.0 g
Protein: 10.0 g
Cholesterol: 90.0 mg
Sodium: 195 mg
Saturated Fat: 1.0 g
Fiber: 3.0 g
Calcium: -
Total Sugars: -
Note: A dash indicates no data is available.
*** Lowfat Fiber Pastry ***
Yield: 8 slices
This easy to make pastry is perfect for all sweet or savory pies.
2/3 cup whole wheat flour (3 oz)
1/3 cup self-rising flour (1.5 oz)
2 Tbsp chilled light margarine (1.5 oz)
2 Tbsp ricotta cheese (1.5 oz)
1/4 cup iced water
Mix together whole wheat flour and sifted self-rising flour.
Cut-in well chilled margarine using 2 knives, until mixture is the size of peas.
Cut-in ricotta cheese.
Stir in iced water using a fork, only adding liquid to dry areas.
Form into a smooth ball and knead a couple of times. Refrigerate until required.
Roll out pastry, being careful to lift rolling pin as you reach the edge.
Place in a pie dish and finish as desired.
Variations:
Either all whole wheat flour or white flour may be used in this recipe without significantly altering the calorie value (whole wheat flour will yield more fiber).
The proportion of self-rising flour is a matter of taste and may be varied.
Nutritional Info
(Per Serving)
Calories: 79 cals
Kilojoules: 331 kJ
Fat: 3.0 g
Carbohydrates: 11.0 g
Protein: 2.0 g
Cholesterol: 1.0 mg
Sodium: 73 mg
Saturated Fat: 0.6 g
Fiber: 1.0 g
Calcium: 33.0 mg
Total Sugars: 0.1 g
Note: A dash indicates no data is available.