6 Egg Beaters 2 lb Fat-Free Ricotta
1/2 c Sugar 6 T Flour
1 t Vanilla Extract 1/2 t Baking Powder
1 t Almond Extract Cinnamon as desired
2 T Amaretta Liquor
In a large bowl, combine egg substitute, sugar, vanilla, almond
[PAUSE] extract & amaretta. Beat w/a wire whisk until frothy. Add
ricotta & beat until smooth & creamy. Combine flour & baking powder
& add gradually to cheese mixture, blending thoroughly after each
addition. Pour into a 9″ springform pan. Bake at 350 deg for 1 hour
or until toothpick inserted into center of cake comes out clean.
Cool; then remove springform rim & chill thoroughly in refrigerator.
Sprinkle w/cinnamon before serving.
Calories: 123 Fat: Less than 1 gram Cholesterol: 8 mg.
Yields
12 servings