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
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.
Yields
12 Servings