Ginger-Spiced Ricotta Cheesecake
Low in sugar and carbs, but high in protein, this dreamy dessert is a good option if you have diabetes or prediabetes.
Prep time: 10 minutes
Cook time: 35 minutes
18-20 gingersnaps (1 3/4 inches each), crushed
4 teaspoons canola oil
15 ounces part skim ricotta cheese
8 ounces light cream cheese, at room temperature
4 egg whites
1/2 cup sugar
3 tablespoons honey
1/8 cup finely chopped crystallized ginger
1/2 teaspoon ground cloves
3 tablespoons melted dark chocolate
- Heat the oven to 350°. Coat a tart pan with canola spray and set aside.
- In a small bowl, combine the cookie crumbs with the oil. Press into the pan to completely cover the bottom. The crumbs need not come up the sides.
- In a large mixing bowl, combine the ricotta, cream cheese, egg whites, sugar, honey, ginger and cloves. Beat until smooth.
- Pour into the prepared pan. Place teaspoons full of melted chocolate on top of the cheese mixture and swirl with a knife to make designs. Bake 30 to 35 minutes, or until set.
Serves 12. Per serving: 209 calories, 8.6g fat, 26.3g carbohydrates, 7.4g protein