Citrus Ricotta Slice
Makes 24 pieces
200g packet butternut cookies, crushed
2 tablespoons low-fat margarine, melted
250g low-fat ricotta cheese
250g low-fat cream cheese
1/2 cup caster sugar
1/3 cup lemon juice
grated rind of 1 lemon
1/2 teaspoon vanilla essence
1 egg white
1. Combine biscuits and butter. Line an 18x28cm slab tin with baking paper. Firmly press biscuit mixture into base of tin. Refrigerate for 30 minutes or until firm.
2. Beat remaining ingredients, except egg, with an electric mixer until smooth. Add egg and mix well. Pour over base.
3. Bake in a moderate oven (180C) for 30 to 35 minutes or until set. Allow to cool in tin before slicing.