There is no room in the diet of a pro or serious figure, fitness or bodybuilder for such concentrated fat and calorie-laden fare.

But....we all have got to live a little bit. So, rather than find myself sneaking into the Cheesecake Factory or local bakery, famous for its rich and definition-destroying cheesecakes, I've found ways to create great tasting and "safe" treats that not only cure my cravings for a "tarte du fromage," but, when served to dinner guests, they can't believe it's not the full-fat real thing.

Filling:

* 3 cups fat-free ricotta cheese
* 1 cup fat-free cream cheese
* 1/2 cup egg substitute
* 2 egg whites
* 1/2 cup sugar
* 2 tbs. Rum
* 1 tsp. Vanilla extract
* 2 tbs grated lemon peel
* 1/2 cup nonfat or reduced fat milk
* 1 cup raisins

Crust:

* 3/4 cup flour
* 3 tbs. sugar
* 1/2 tsp. grated lemon peel
* 2 egg whites

Directions:
Filling: Blend together Ricotta, cottage cheese, sugar, egg substitute, whites until creamy. Add sugar, then vanilla and rum. Add milk, then raisins & lemon peel. Set aside

Crust: Mix flour, sugar, lemon peel, slowly add egg whites until crumbly. Press into springform pan, coated lightly with Pam. Bake for 8-10 min. at 350 until brown. Let cool.

Pour filling evening over crust. Bake at 350 for 1 1/2 hours. Let cool for 60 minutes in oven before removing. Remove spring form pan. Cover and chill overnight in fridge. Serve with fat-free whipped cream and/or fresh berries, if desired.

Labels: Recipes