| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
16 |
Servings |
INGREDIENTS
| 2 |
pk |
Part skim ricotta cheese — |
|
|
(15 oz each) |
| 1 |
c |
Roquefort cheese; (6 oz) — |
|
|
Packed Freshly ground black pepper |
| 6 |
lg |
Egg whites |
| 1/4 |
c |
Parmesan cheese — fresh, |
|
|
Shredded |
|
|
To taste |
| 42 |
|
Red radishes — ends trimmed |
|
|
Rinsed and drained |
|
|
Parsley sprigs |
|
|
Crisp crackers |
INSTRUCTIONS
1. In a processor or bowl, mix ricotta, Roquefort, pepper and salt. Beat
in egg whites. Scrape mixture into a 10 in cheesecake pan with removable
rim. Sprinkle evenly with parmesan cheese.
2. Bake uncovered, in a 325F oven until cheesecake is firm in center when
pan is gently shaken, 35 to 45 minutes. Cool, cover, and chill at least two
hours or up until next day.
3. Pinch all but 1 or 2 pretty leaves from radishes. Wrap in damp cloth and
enclose in a plastic bag. Chill at least half an hour. 4. Remove pan rim
and set cake on serving plate. Surround and garnish with radishes and
parsley, and accompany with crackers.
Sunset Magazine 12/91.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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