Ingredients:
6 sheets phyllo dough
1 tablespoon butter, melted
2 tablespoons raspberry jam ( regular or light)
1 cup low-fat ricotta cheese
6 tablespoons granulated sugar, divided
1 tablespoon lemon rind, grated
1 eggs
4 medium apples, peeled, thinly sliced
1/2 teaspoon ground cinnamon
Directions:
Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice.
Spread bottom of phyllo with jam.
Whisk together cheese, 3 tablespoons sugar, lemon rind and egg; pour over jam.
Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer.
Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim.
Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold.
Servings: 6
Time preparation: 20 min.
Time total: 20 min.