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
Procedures : 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.