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6 sheets phyllo dough
Place 2 sheets of phyllo in centre of a 9" pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice. Spread bottom of phyllo with jam.
Whisk together cheese, 3 tbsp. sugar, lemon rind and egg; pour over jam.
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.
Bake at 375°F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold.
Posted by Tsippi Jelingold
Nutritional Info Per Serving: 226 Calories (kcal); 5g Total Fat; (24% calories from fat); 9g Protein; 28g Carbohydrate; 53mg Cholesterol; 313mg Sodium
1 tablespoon melted butter
2 tablespoons light raspberry jam spread
1 cup lowfat ricotta cheese
6 tablespoons granulated sugar, divided
1 tablespoon grated lemon rind
1 egg
4 medium peeled apples, thinly sliced
1/2 teaspoon ground cinnamon