| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Italian | Desserts | 12 | Servings |
INGREDIENTS
| 1 | c | Graham cracker crumbs, dry |
| 2 | tb | Oil; or melted butter |
| 1 | tb | Honey; + 2/3 cup |
| 4 | Egg | |
| 4 | c | Ricotta cheese |
| 2 | ts | Vanilla extract |
| 2 | tb | Flour, whole wheat |
| 2 | ts | Lemon peel; slivered |
| 2 | tb | Almonds, slivered |
| 1 | tb | Pumpkin seeds |
INSTRUCTIONS
Combine crumbs, fat, and 1 tablespoon honey. Press on the bottom of a 9-inch springform pan and chill. Preheat oven to 325F. With a rotary or electric beater, mix eggs, one at a time, into ricotta until smooth and creamy. Beat in remaining honey, vanilla, and flour. fold in lemon peel and almonds. Pour batter into chilled crust. Scatter seeds on top. Bake for 1 hour until just firm and lightly colored on top. Turn oven off, open door, and leave cake to cool for 30 minutes. Then cool completely and chill before serving. Makes a 9-inch cake; serves 10 - 12 NOTE: Prepare in advance, as cake should be well chilled before being served. One tenth of this cake furnishes 15 grams protein and 290 calories. Posted to MM-Recipes Digest by "Robert Ellis" <[email protected]> on Oct 3, 1998
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