out of 3 users would make it again
5 out of 5
GreatMay 27, 2012 By None
This was really good, and had a really fresh lemony taste. I used half Splenda/half Stevia extract for the sweetness. I had fresh blueberries on top and it was heaven! I will definitely be making this again, Thanks for the recipe!
4 of 4 people found this review helpful.
5 out of 5
Yum!April 23, 2011 By None
This is a fantastic alternative to the traditional ricotta ""Easter Pie"" that I make every year for the holiday. Of course the usual pie has tons of sugar, several more eggs and a cup of cooked pastina. My mother-in-law was diagnosed with type 2 diabetes and I myself am on a low-carb diet so I was very happy to come across this recipe. I didn't need to use lemon extract as the lemon juice and zest gave it a wonderful light, fresh flavor. I can see this becoming a dessert staple in my home!
1 of 1 people found this review helpful.
4 out of 5
Great!April 01, 2010 By None
I wasn't sure how this would come out, but it was great. I think it tastes cheesecakey-meringuey, and is going to work well for a low carb easter dessert. I didn't need to add any lemon extract, and I liked the very natural taste of the lemon juice and zest. I used the Sorrento Smooth and Silky (or something like that) ricotta, and it came out great!
51 of 51 people found this review helpful.