Happy National Pie Day. Actually, I am pretty sure January is Pie month and I spent some time yesterday making reduced fat mini-pies using a lovely in-season fruit, the meyer lemon. Oh, this is one of my favorite part of winter because their little fruits taste like a cross between a lemon and an orange. Yes, I made this with reduced fat cream cheese and ricotta, and it came out amazingly good (go ahead and see if anyone even notices)
I love adding the fresh flavor in an unexpected way. Plus, being an individual size means you can indulge and not ruin your diet with an entire pie and they are darn cute when they are mini aren’t they?
Petite (Mini) Meyer Lemon Cheesecake Pie
1/4 cup reduced fat ricotta cheese
2 ounces reduced fat cream cheese
1/4 cup sugar
2 Tablespoons fresh meyer lemon juice
6 Kebler individual graham cracker crusts
Preheat the oven to 350 degrees F.
In a food processor (I used a mini processor) combine the ricotta cheese, cream cheese, sugar, the meyer lemon juice, and the egg. Pulse until smooth. Fill the cups 3/4 full. Place the mini pies in a baking dish and pour water in the baking dish to come halfway up the sides of the mini pies.
Bake for 45 minutes. Carefully transfer the pies to a wire rack and let cool for 30 minutes and then refrigerate until you are ready to eat.
If you wish to add a special touch just before serving, top them with some raspberries or sugar and meyer lemon peel.