Ricotta tart with candied orange peel
Reduced fat vanilla wafer(s)
Part-skim ricotta cheese
Powdered sugar (confectioner's)
2 large egg(s)
½ fl oz, or 1 teaspoon orange extract
1 Tbsp, grated
⅛ tsp, orange variety (optional)
- Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick spray. Sprinkle the cookie crumbs evenly in the bottom of the pan.
- Puree the ricotta with the confectioners’ sugar in a food processor. Add the eggs, egg white, orange liqueur, and lemon zest; pulse just until blended.
- Pour the cheese mixture on top of the crumbs in the pan; spread evenly. Bake until the center jiggles slightly, about 1 hour 10 minutes. Let cool in the pan on a rack about 1 hour. Refrigerate at least 4 hours or up to overnight.
- Remove the tart from the pan. Sprinkle with candied orange peel (if using). Yields 1⁄8 of pie without candied orange peel per serving.