| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
Italian |
Italian6 |
10 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 1/3 |
c |
Flour |
| 1 |
|
Egg |
| 2 |
lb |
Ricotta cheese |
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Flour; sifted |
| 6 |
|
Eggs; separated |
| 1 |
ts |
Vanilla extract |
| 1/4 |
c |
Mixed candied fruit; chopped |
INSTRUCTIONS
CRUST
BATTER
Cut the butter into the flour until crumbly. Stir in egg and blend well.
Reserve about 1/2 cup of the mixture and pat the reamining crumbs lightly
into the bottom of a lightly greased 10" springform pan.
Beat the ricotta cheese until creamy. Beat in 1 cup of sugar, the flour and
the egg yolks one at a time, beating well after each addition. Add the
vanilla and candied fruit and blend thoroughly. Beat the egg whites until
stiff, adding the remaining sugar gradually. Fold gently into the ricotta
mixture. Pour the batter into the prepared pan, sprinkle with reserved
crumbs, and bake in a 325 F oven for about 1 hour 30 minutes, or until
firm. Let cool in the pan.
Per serving: 475 Calories (kcal); 24g Total Fat; (45% calories from fat);
16g Protein; 48g Carbohydrate; 202mg Cholesterol; 210mg Sodium Food
Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2
Other Carbohydrates
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