Servings: Makes 10 servings
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup apple juice
  • 1 tablespoon gelatin
  • 1/3 cup hot apple juice
  • 1 1/2 cups nonfat yogurt
  • 1/2 cup ricotta cheese , part skim milk
  • 2 tablespoons fresh-squeezed lime juice
  • 1/4 cup brown sugar , or to taste
  • 1 mango , seeded and peeled
  • 2 tablespoons coconut shreds , toasted
  • 10 mint leaves , garnish
Preheat oven to 350°. Place graham cracker crumbs in a blender or food processor and pulverize. Add apple juice to moisten. The dough should come together when pressed with fingers, but never sticky. Press dough into a lightly sprayed pie tin. Place tin in the center of the preheated oven and bake for approximately 15 minutes or until the cracker crust is toasted. Take care not to burn it! When toasted, take out of oven and set aside. You do not need to use the oven any further for this recipe. You can turn it off if you no longer need it.

Dissolve gelatin in hot apple juice. Set aside for every lump to soften.

In a separate bowl, mix yogurt, ricotta, lime juice and brown sugar together, blending well. Taste and adjust for desired sweetness. Add gelatin and mix together. Pour into prepared pie tin.

Place mango in a blender and puree until smooth. Pour into a squeeze bottle for decorating cake. Carefully draw thin lines lengthwise on top of the cheesecake with the squeeze bottle. After all the lines have been drawn, turn the pie 90 degrees, and with a toothpick or knife point, intersect each mango line to make a design. Let chill in the refrigerator for at least 2 hours. When firm, divide into 10 portions and garnish with a spoon of mango puree on the corner of each piece and top with a mint leaf.