Crust
100 g of whole wheat cracker crumbs
1/4 cup (chopped) light margarine
1 tablespoon unsweetened cocoa powder
2 tablespoons dietetic baking aid for oven and microwave
Topping
500 g of ricotta cheese
Zest from 1 lime
500 g of cheese
Juice from 1 lime
3 tablespoons dietetic baking aid in powdered form
1 envelope unflavored gelatin
5 tablespoons water
1 and 1/2 cups nonfat plain yogurt
Cheese and lime slices for garnish
Crust
100 g of whole wheat cracker crumbs
1/4 cup (chopped) light margarine
1 tablespoon unsweetened cocoa powder
2 tablespoons dietetic baking aid for oven and microwave
Topping
500 g of ricotta cheese
Zest from 1 lime
500 g of cheese
Juice from 1 lime
3 tablespoons dietetic baking aid in powdered form
1 envelope unflavored gelatin
5 tablespoons water
1 and 1/2 cups nonfat plain yogurt
Cheese and lime slices for garnish
Crust: Blend the cracker crumbs until they're not too fine
Melt the margarine and mix in the cocoa powder and baking aid
Mix well and add the cracker crumbs
Mix well
Press the mixture into a removable-bottom springform pan and refrigerate
Topping: Sift the ricotta cheese through a strainer and mix with lime zest. Reserve
Cut the cheese into cubes, drizzle with lime juice, and cook in a saucepan over low heat until soft
Stir occasionally to prevent sticking
Let cool
Add the ricotta mixture and baking aid to the cooked cheese and mix well. Reserve
Hydrate the gelatin with water and dissolve in a double boiler
Pour the dissolved gelatin into the ricotta mixture and add the yogurt
Mix delicately and spread over the prepared pan
Refrigerate for 6 hours
Serve decorated with cheese and lime slices
