Apple Cheese Tart - Phyllo
Ingredients
6 sht phyllo dough
1 tbl melted butter
2 tbl light raspberry jam spread
1 cup lowfat ricotta cheese
6 tbl granulated sugar divided
1 tbl grated lemon rind
1 x egg
4 med peeled apples thinly sliced
1/2 tsp ground cinnamon
1 tbl melted butter
2 tbl light raspberry jam spread
1 cup lowfat ricotta cheese
6 tbl granulated sugar divided
1 tbl grated lemon rind
1 x egg
4 med peeled apples thinly sliced
1/2 tsp ground cinnamon
Methods/steps
1
Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang
Brush lightly with butter
Repeat twice
Spread bottom of phyllo with jam
2
Whisk together cheese, 3 tbsp
sugar, lemon rind and egg; pour over jam
3
Combine apples with remaining sugar and cinnamon
Arrange apples over top of cheese layer
Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim
4
Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set
Cool at room temperature; refrigerate
Serve warm or cold
NOTES : All the taste of apple pie and cheesecake, but low in fat and calories - you can have your cake and eat it, too
For extra-special ricotta, try it fresh
Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang
Brush lightly with butter
Repeat twice
Spread bottom of phyllo with jam
2
Whisk together cheese, 3 tbsp
sugar, lemon rind and egg; pour over jam
3
Combine apples with remaining sugar and cinnamon
Arrange apples over top of cheese layer
Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim
4
Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set
Cool at room temperature; refrigerate
Serve warm or cold
NOTES : All the taste of apple pie and cheesecake, but low in fat and calories - you can have your cake and eat it, too
For extra-special ricotta, try it fresh
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