1/2 c. water
2 1/4 tsp. unflavored gelatin (1 env.)
1 c. part-skim ricotta cheese
2 tbsp. granulated sugar
1/4 c. fresh lemon juice
2 tbsp. grated lemon zest

Place water in a small glass bowl and sprinkle gelatin over. Allow to stand for 1 minute. Cook, uncovered, at 100% in a 650 to 700 watt oven for 45 seconds. Remove from oven and reserve.

Place ricotta in a blender and puree until smooth. Add reserved gelatin and remaining ingredients. Process to combine.

Scrape mixture into a small metal bowl and place inside a larger bowl filled with ice. Allow to stand for about 20 minutes or until almost set, stirring occasionally.

Fill a 4-cup metal mold or bowl with ice water and set aside while finishing the recipe.

When lemon mixture is almost set remove bowl from ice and whisk mixture until light and foamy. Pour ice water out of and pour the Bavarian into the mold. Refrigerate, covered, until set, about 20 minutes.

When ready to serve remove from refrigerator and unmold onto a serving platter. Serves 4.