Lemon Ricotta Cake
| Yield: | 8 Servings |
| Categories: | Cakes, Desserts |
| CAKE | ||
| 16 | oz | Low fat ricotta cheese |
| 8 | oz | Cream cheese * |
| 3/4 | c | Granulated sugar |
| 4 | lg | Eggs - separated |
| 3 | tb | Triple Sec Liqueur |
| 2 | md | Grated rind from lemons |
| 1/4 | c | Flour |
| 1/2 | ts | Nutmeg |
| GLAZE | ||
| 1/2 | c | Fresh lemon juice |
| 1 1/2 | c | Granulated sugar |
| 12 | sl | Thin slices of whole lemon |
| Seeds removed | ||
| 1/4 | c | Water |
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