RECIPE: Nonfat Yogurt Cheese

2/3 cup (about 3 oz.) gingersnap cookie crumbs
1/2 cup minced crystallized ginger
2 tablespoons melted butter or margarine
1 carton (15 oz. 1 2/3 cups) low-fat ricotta cheese
4 large egg whites
2 tablespoons lemon juice
1 cup nonfat yogurt cheese or 1 package (8 oz.) nonfat cream cheese
1 cup sugar
1 tablespoon grated lemon peel
1 teaspoon vanilla
3 kiwi fruit (about 1/4 lb. each)

Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.
Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.
In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust.
Bake in a 350° oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges. /smile.gif’ class=’bbc_emoticon’ alt=’:)’ />