180°C, 350°F, Gas Mark 4
Preparation Time: 10 minutes, Cooking Time: 40 minutes, Chilling Time: 3 hours
Serves 8


1 reduced fat pie crust 15 oz fat free ricotta or cream cheese, softened
3 ¾ oz sugar ½ tspn vanilla
2 eggs 2 tbspn brandy
6 ladyfingers, split 4 fl oz light frozen, whipped topping, thawed
1 square semi-sweet chocolate, shaved

Mix ricotta cheese or cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Blend in brandy or brandy extract. Arrange ladyfingers on bottom of pie crust and drizzle with coffee.

Pour cheese mixture into pie crust.

Bake for 40 minutes or until centre is almost set. Cool. Refrigerate for 3 hours or overnight. Garnish with whipped topping and shaved chocolate just before serving.