Recipe - Italian Chews

1 cup Graham cracker crumbs, dry
2 tablespoon Oil; or melted butter
1 tablespoon Honey; + 2/3 cup
4 Egg
4 cup Ricotta cheese
2 teaspoon Vanilla extract
2 tablespoon Flour, whole wheat
2 teaspoon Lemon peel; slivered
2 tablespoon Almonds, slivered
1 tablespoon Pumpkin seeds

Combine crumbs, fat, and 1 tablespoon honey. Press on the bottom of a
9inch 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 9inch 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 MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Oct 3, 1998