2 ripe fresh freestone peaches or 1 cup packed canned peaches slices
juice of 1/4 lemon
15 grapes halved and seed
Instructions
In a mixing bowl work together the crumbs cinnamon, nutmeg, and margarine until evenly moistened. With your fingertips or a large spoon, press the crumb mixture onto the bottom and halfway up the sides of a nonstick 8 inch spring form pan. Refrigerate for 1 hour.
Put the gelatin in a small bowl. Add the boiling water and stir until gelatin dissolves. Add the 3 tablespoons lemon juice, mix well and let the gelatin soften for 10 minutes. In a mixing bowl, combine the ricotta cheese, egg substitute or eggs, frutose, vanilla extract, yogurt, and lemon zest. Beat until light and fluffy. Add the gelatin mixture and beat until well blended.
Beat the egg whites at medium speed until foamy. Add the cream of tartar and beat at high speed until stiff, glossy peaks form. Stir 1 cup of the egg whites into the cheese mixture to lighten it, then gently but thoroughly fold in the remaining whites. Pour into the chilled crumb shell, smooth the top, and chill for at least 2 hours, or until the filling is set.
Place the cake on a serving platter and remove the spring form pan. Immerse the fresh peaches in a bowl of boiling water for 30 secondes, remove, peel, halve, and pit. Thinly slice the peaches and sprinkle them with the juice of 1/4 lemon. Arrange the slices in 2 overlapping concentric circles in the center if the cheese filling. Arrange the black grape halves around the edge of the cake.
Originally Submitted
5/7/2008
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