| 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" <rpearson@snowcrest.net> on
Oct 3, 1998
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