A wonderful alternative to heavy cheesecake. This light and fluffy cheesecake lives up to it's name!
1 Graham cracker pie Crust 1. Combine ricotta,sugar,milk,flour,juice & peel,vanilla & salt in a bowl, mix
on medium speed with your blended.
1 container Fat Free Ricotta cheese
1/2 c. sugar
1/2 c. skim milk
2 T. flour
2 T. lemon juice
1 tsp. lemon peel finely grated
1 tsp. vanilla
2 eggs
2.Add eggs beat well, set your oven to 350 degrees.
3 Pour into pie crust bake 40 minutes or until center is almost set.Cool
completely on wire rack cover with dome & refrigerate at least 3 hours.
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