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.
- Prep: 15 min
- Cooking: 3 min
- Refrigeration: 1 h
- 1 tsp (5 mL) unflavoured gelatin
- 2 tbsp (30 mL) water
- 1/3 cup (75 mL) granulated sugar
- 4 tsp (20 mL) grated lemon zest divided
- 1 cup (250 mL) Canadian Ricotta cheese
- 3/4 cup (175 mL) 2% plain yogurt
- 1/4 tsp (1 mL) vanilla extract
- 3 tbsp (45 mL) chopped pecans toasted
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||20 % / 218 mg|
|Vitamin B12:||23 %|