The taste, texture and appearance of this dessert is wonderful. It’s a smaller cake but rich tasting.
1 cup (250 mL) graham crumbs
1 Tbsp (15 mL) vegetable oil
2 Tbsp (30 mL) water
¼ cup (60 mL) toasted coconut
⅓ cup (80 mL) lemon juice
2 large eggs
1 can (300 mL) low-fat sweetened condensed milk
1 tsp (5 mL) vanilla extract
½ cup light (25% reduced) cream cheese (4 oz/125 g)
½ cup (125 mL) light (5%) ricotta cheese (125 ml)
¼ cup (60 mL) lemon juice
2 tsp (10 mL) lemon zest
1 Tbsp (15 mL) toasted coconut for garnish
Preparation time: 15 minutes
Cooking time: 15 minutes
- Preheat the oven to 350°F. Spray an 8-inch (2 L) springform pan with oil.
- To make the crust: In a small bowl, combine graham crumbs, oil, water and ¼ cup (60 mL) toasted coconut. Pat onto the bottom of the pan.
- To make the tart: In another bowl, add ⅓ cup lemon juice, eggs, ¾ cup (185 mL) of the condensed milk and the vanilla until smooth and pour into the pan. Bake for 15 to 20 minutes or just until firm.
- In a small food processor, add both cheeses, ¼ cup (60 mL) lemon juice and zest and purée into smooth. Pour over the tart and chill until firm, about 2 to 3 hours. Garnish with the 1 Tbsp (15 mL) coconut.
Health tip :Low-fat condensed milk has one-third the calories and one-third the fat of regular condensed milk. A half-cup (125 mL) of regular condensed milk has 500 calories and 13 grams of fat. The low-fat version has 340 calories and 4 grams of fat for the same amount.
Make ahead: Can be made a day in advance. Keep refrigerated.
Makes 8 servings. Nutrition information per serving:
Protein 6.3 g
Carbohydrates 22.1 g
Fiber 1.8 g
Total fat 15.6 g
Saturated fat 10.2 g
Cholesterol 62 mg