Recipe - Diti Di Apostoli

Three fourths tablespoon Fresh ricotta
One fourth cup Sugar
One fourth cup Dry cocoa
One fourth cup Amaretto
Zest of 2 oranges
4 Egg Whites
One half tablespoon Olive oil
One half cup Powdered sugar

In a mixing bowl, stir together ricotta, sugar, cocoa, amaretto and orange
zest.

Beat egg whites until foamy and light peaks barely form.

In a nonstick pan, heat olive oil over medium heat. Pour 2 tablespoons egg
whites into pan and swirl as if making a crepe. Cook 1 minute on first side
and cook 20 seconds more. Continue until egg whites are done.

To assemble, place 1 tablespoon ricotta mixture in center of each crepe.
Fold over and back to form an omelet shape. Sprinkle with powdered sugar or
cocoa and serve.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #555 by Sue
suechef@sover.net on Apr 06, 1997