- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 3 mins
- Refrigeration Time 1 hr
- Yields 4 servings
You can create the taste sensation of a cheesecake in this simple dessert that requires no baking! It’s special enough for guests yet easy enough for a family treat.
Did you know that 83% of girls and 61% of boys between the ages of 10 and 16 get less than the minimum number of recommended servings of Milk and Alternatives?
Canada's Food Guide recommends 3-4 daily servings of Milk and Alternatives for this age group.This recipe is brought to you by:
In a saucepan, sprinkle gelatin over water; let stand for 5 min to soften. Heat over low heat, stirring, for 1 min, just until gelatin is dissolved. Add sugar and 1 tbsp (15 mL) of the lemon zest and heat, stirring, for about 2 min or until sugar dissolves. Remove from heat.
In a food processor, purée Canadian Ricotta cheese until smooth. With motor running, add gelatin mixture through feed tube and process until blended. Add yogurt and vanilla; pulse until combined.
Sprinkle half of the pecans in the bottom of 4 tall glasses or dessert dishes; pour in cheese mixture, then sprinkle with remaining pecans and lemon zest. Cover and refrigerate for at least 1 hour, until set, or for up to 2 days.
You’ll need about 2 large lemons for the zest in this recipe. Use the fine side of a box cheese grater or a microplane-style grater and finely grate the flavourful yellow portion of zest, avoiding the bitter white pith. After zesting the lemons, squeeze out the juice and refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.
To toast pecans: in a small, dry skillet, toast chopped pecans over medium heat, stirring constantly, for about 3 minutes or until browned and fragrant. Immediately transfer to a bowl and let cool.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons