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Ginger Cheese Tart

Time 1 hour
Yields Serves 12
Ginger Cheese Tart
1

To make the yogurt cheese, place the yogurt in a fine-mesh strainer lined with cheesecloth. Fold the cheesecloth to cover the yogurt and let it stand over a deep bowl in the refrigerator for 6 to 8 hours or overnight. Discard any liquid in the bowl.

2

Heat the oven to 350 degrees.

3

Lightly butter the bottom of a 10-inch springform pan. Sprinkle the vanilla wafer crumbs evenly over the bottom of the pan and pat them firmly in place.

4

Combine 2 cups of the yogurt cheese, the ricotta cheese, 3/4 cup of sugar, nonfat milk, egg whites, cake flour and vanilla in the bowl of a food processor. Process the cheese filling until blended. Stir in the ginger and pour into the crust.

5

Bake the tart just until set, 40 to 45 minutes. Cool to warm.

6

Combine the raspberries, strawberries and the remaining 2 tablespoons of sugar in a food processor or blender and puree. Serve with the tart.


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