Dieter's Apple Cheesecake
|Unflavored gelatin||2 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Unsweetened apple juice||1 3⁄4 Cup (28 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Ricotta cheese||3 Cup (48 tbs) (Part Skim)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Margarine||2 Tablespoon (Reduced Calorie)|
|Brown sugar||1 Tablespoon|
|Cooking apples||2 Medium, unpeeled and thinly sliced|
Sprinkle gelatin over water in a medium saucepan, let stand 5 minutes.
Combine apple juice, egg yolks, and sugar, stir well.
Add to gelatin, cook over medium heat 3 to 4 minutes, stirring constantly.
Combine ricotta, 1/3 cup gelatin mixture, cinnamon, and nutmeg, beat at medium speed of an electric mixer until smooth.
Stir in remaining gelatin mixture, chill until consistency of unbeaten egg white.
Beat egg whites (at room temperature) until soft peaks form, fold into gelatin mixture.
Pour into an 8-inch springform pan.
Chill until firm.
Melt margarine in a skillet, add brown sugar and brandy, stirring well.
Add apples and saute until tender.
Cool and arrange on top of dessert.