This ricotta cheese cake with ginger and kiwi is very easy to make and it has very less calories.

Ingredients
1. Gingersnap cookie crumbs {2/3 cup (about 3 oz.)}
2. Crystallized ginger (1/2 cup minced)
3. Egg whites (4 large)
4. Nonfat yogurt cheese (1 cup)
5. Lemon juice (2 tablespoons)
6. Sugar (1 cup)
7. Vanilla (1 teaspoon)
8. Kiwi fruit (3)
9. Low-fat ricotta cheese {1 carton (15 oz.; 1 2/3 cups)}
10. Grated lemon peel (1 tablespoon)
11. Melted butter or margarine (2 tablespoons)

Method Of Preparation:-
1. Firstly combine crumbs, melted butter and ginger (1/4 cup). Now pat this crumb mixture evenly over the bottom of cheesecake or cake pan (it should be with removable rim with 8 inch size). Bake it for 10-12 min or until it is lightly brown at 350 degrees.

2. At the same time add ricotta cheese, lemon juice and egg whites in a blender and blend them well to make a smooth paste. Now take a bowl and mix yogurt cheese, lemon peel, vanilla and sugar and add ricotta mixture and blend well. Pour it into the crust.

3. Bake at 350 degrees for around 50-55 minutes. Separate cake from pan rime by running a knife between then. Refrigerate for 3 hrs. add kiwi fruit on the top of the cake and sprinkle the ginger snaps.

No. Of Serving:- 10