Ingredients
The following ingredients have 12 Servings
- 28 single low-fat graham crackers, finely crushed
- 3 tablespoon margarine, light
- 2 packet Splenda
- 1 (15-ounce) container part-skim ricotta cheese
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup liquid egg substitute
- 6 ladyfingers, split
- 1/2 cup strong black coffee
- 1 tablespoon brandy
- 1 cup frozen fat-free whipped topping, thawed
- 1 (1-ounce) square semi-sweet chocolate, shaved
Instruction
- Preheat oven to 350 degrees F. In a bowl, combine graham crackers, margarine, and sweetener packets. Mix well. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until ready to fill.
- In a large bowl, with an electric mixer on medium speed, combine ricotta cheese, sugar, and vanilla until well blended. Add eggs and mix until blended.
- Arrange ladyfingers on bottom of pie crust and drizzle with coffee and brandy.
- Pour cheese mixture over ladyfingers and bake 55 to 60 minutes, or until the center is nearly set. Cool on a wire rack, then cover and chill for at least 3 hours or overnight.
- Cover with a thin layer of whipped topping and top with shaved chocolate just before serving.
