This is similar to an Italian-style cheesecake, but it’s baked in a distinctly American graham cracker crust. If you prefer, substitute orange juice for the Marsala.
1/2 cup raisins
3 tablespoons Marsala or dark rum
1 1/4 cups low-fat cottage cheese
1/2 cup part-skim ricotta cheese
2/3 cup sugar
3 tablespoons flour
1/2 cup egg substitute or 4 large egg whites
3/4 teaspoon vanilla extract
1 reduced-fat prebaked 9-inch graham cracker crust
1Preheat the oven to 325°F.
2 In a small bowl, combine the raisins and Marsala and set aside.
3 In a food processor, combine the cottage cheese, ricotta, sugar, flour, egg substitute, and vanilla, and puree. Stir in the raisins and Marsala.
4 Place the crust on a baking sheet. Pour the cheese mixture into the crust and bake for 50 minutes, or until the edges are starting to brown and the center is firm.
5 Turn the oven off and leave the pie inside with the door closed for 1 hour. Cool completely on a wire rack. Serve at room temperature or chilled. Makes 8 wedges
total fat 5.8g
saturated fat 1.7g
dietary fiber 1g
good source of: riboflavin, selenium
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.