From: Debbi
Servings: 8
Tags: dessert
Date Added: May 3, 2017
Scott:
Ana:
Alex:

Ingredients

  • 35 vanilla wafers
  • 20 gingersnaps
  • 1 egg white, slightly beaten
  • 11/2 cups fat-free ricotta
  • 3 Tbs sugar
  • 1 Tbs Lemon juice
  • 2 tsp grated lemon peel
  • 1 pint fresh raspberries
  • 1/2 pint fresh blueberries

Steps

1) Combine vanilla wafers and gingersnaps in food processor and blend until coarse crumbs form 2) Mix in medium bowl with egg white 3) Spray 11" tart pan with removable bottom with Pam 4) Press crumb mixture into pan 5) Bake 8- 10 minutes at 375F 6) Cool 7) Combine cheese, sugar, lemon juice and lemon peel 8) Stir until smooth 9) Spread evenly over crust 10) Arrange berries on top

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