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Ингредиенты
- 25 x gingersnap cookies coarsely broken
- Â Â (abt 6 ounce - abt 2 1/4 c. pcs)
- 1/4 c. unsalted butter - (1/2 stick) melted
- 1 ct mascarpone cheese - (8 ounce) see * Note
- 6 ounce cream cheese room temperature
- 1/4 c. lowfat sour cream
- 1/4 c. sugar
- 1 Tbsp. grated lemon peel
- 1/4 tsp vanilla extract
- 1 Tbsp. finely-minced crystallized ginger
- 4 sm nectarines - (to 5) halved, pitted,
- Â Â and cut into thin slices
- 1/4 c. peach jam warmed
- 2 Tbsp. finely-minced crystallized ginger
Инструкции
- * Note: Italian cream cheese available at Italian markets and many supermarkets.
- For crust: Preheat oven to 350 degrees. Finely grind gingersnaps in processor. Add in butter and blend till crumbs are proportionately moistened. Press mix over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust till color darkens, pressing sides with back of spoon if beginning to slide, about 8 min. Cold completely.
- For filling: Beat first 6 ingredients in medium bowl till smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and chill at least 2 hrs and up to 1 day.
- For topping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with minced crystallized ginger. Serve, or possibly chill up to 6 hrs.
- This recipe yields 8 servings.
- Comments: This lovely dessert must be chilled at least two hrs (or possibly up to one day) before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 286 | |
| Calories from Fat 149 | 52% |
| Total Fat 16.91g | 21% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 219mg | 9% |
| Potassium 264mg | 8% |
| Total Carbs 31.91g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 16.29g | 11% |
| Protein 3.51g | 6% |
