Featured Cookbook

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1. Lemon Risotto

2. Sun-Dried Tomato Focaccia

3. Torta di Ricotta

Book Description

With this newest addition to their 99% fat-free cookbook series, bestselling authors Barry Bluestein and Kevin Morrissey present their version of America's favorite cuisine.They broke new ground with The 99% Fat-Free Cookbook by proving that tasty, sophisticated, and virtually fat-free meals could be made without resorting to artificial ingredients. With 99% Fat-Free Appetizers and Desserts, they applied those same principles to two of the most popular and potentially fat-laden courses of any me

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99% Fat-Free Italian Cooking : All your favorite dishes with less than one gram of fat

Authors: BARRY BLUESTEIN,KEVIN MORRISSEY

Date: March 1999

ISBN: 038548545X

Publisher: Broadway

Hardcover

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This classic cheesecake, made with ricotta (skim-milk ricotta, of course), is lighter and fluffier than the American cream cheese version. It's brimming with golden raisins that have been plumped in rum, and accented with citrus zest. If you use commercial bread crumbs, be sure to select an unseasoned variety.

Yield = 12 servings
Fat per serving = 0.20 g.
Calories per serving = 171.4

• Vegetable oil cooking spray

• 1/4 cup fine bread crumbs

• 2/3 cup golden raisins

• 1/4 cup golden rum

• 1 cup sugar

• 2 tablespoons all-purpose flour

• 1/8 teaspoon salt

• Two 15-ounce containers skim-milk ricotta cheese

• 1 1/2 cups nonfat liquid egg substitute

• 1 teaspoon grated lemon zest

• 1 tablespoon grated orange zest

• 1 tablespoon vanilla extract

1. Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with vegetable oil and dust with the bread crumbs.

2. Combine the raisins and rum in a small bowl and set aside to soak.

3. In another small bowl, combine the sugar, flour, and salt.

4. Put the ricotta cheese in a strainer and shake it to drain any excess moisture. Transfer the cheese to a large mixing bowl. Using an electric mixer at low speed, beat it just enough to break it up. While beating, pour in 1/2 cup of the egg substitute in a thin stream. Once incorporated, raise the mixer speed to high and slowly add the remaining 1 cup egg substitute. Beat in the sugar mixture. Reduce the speed to low and beat in the citrus zests, vanilla, and the raisins and rum.

5. Pour the batter into the prepared pan. Bake for about 1 hour and 25 minutes, until the cake is golden and firm to the touch and a tester inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack, 2 to 3 hours, then cover it with aluminum foil and refrigerate it for at least 1 hour or until ready to serve.

6. Release the springform and cut the cake into 12 thin wedges.

More From This Book:

1. Lemon Risotto

2. Sun-Dried Tomato Focaccia

3. Torta di Ricotta

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