RICOTTA CHEESECAKE WITH FRESH-PLUM SAUCE 1/3 cup vanilla wafer crumbs (about 8 cookies) Cooking spray 1 (15-ounce) carton fat-free ricotta cheese 1 (8-ounce) block 1/3-less-fat cream cheese, softened 1/4 cup all-purpose flour 2/3 cup sugar 1/2 cup plain fat-free yogurt 1 1/2 teaspoons vanilla extract 1 teaspoon grated lemon rind 2 large egg whites 2 large eggs Fresh-Plum Sauce (recipe follows)

Preheat oven to 325°F.

Sprinkle wafer crumbs over the bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.

Place ricotta in a food processor, and process until smooth. Add the cream cheese; process until smooth. Lightly spoon the flour into a dry measuring cup; level with a knife. Add flour and next 6 ingredients (flour through eggs) to cheese mixture; pulse until well-blended. Pour into prepared pan; bake at 325°F for 55 minutes or until almost set. Turn oven off; let stand in closed oven 30 minutes. Remove from oven, and cool on a wire rack. Cover and chill at least 8 hours. Serve with Fresh-Plum Sauce. 

Serves 10.

FRESH-PLUM SAUCE

1 1/2 cups sliced plums (about 3/4 pound)
1/3 cup sugar
2 tablespoons water

Combine all ingredients in a saucepan. Cover; bring to a simmer over medium-low heat. Reduce heat to low; cook for 15 minutes or until plums are tender. Cool slightly. Place in a food processor, and pulse 6 times or until chunky.

Makes 1 1/2 cups.

1 Serving - 1 wedge and about 2 tablespoons sauce: Calories: 244 (Cal. from fat: 27%), Fat: 7.4g (Saturated: 3.9g), Cholesterol: 66mg, Sodium: 159mg, Carbohydrate: 34.7g, Protein: 11.7g.

[Cooking Light, July 2000]