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Filling
4 cups ricotta
2 egg whites
1/2 cup chocolate chips
1/2 cup sugar
1/4 tsp vanilla
1/4 tsp lemon extract
1/4 cup chocolate chips
10 cherries (halved)
Crust
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine
1/2 cup
Heart of the Desert shelled pistachios chopped
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Melt the margarine for the crust and mix with the rest of the
crust ingredients. Press into a 9 x 12" greased baking pan.
With a hand mixer, beat on high the 2 egg whites and 1/2 cup sugar
until foamy. Add 4 cups ricotta and beat until smooth.
Beat on low the 1/4 tsp lemon extract and 1/4 tsp vanilla. Fold
in the 1/2 cup chocolate chips with a spoon. Place alternately
the 1/4 cups chocolate chips and 10 halved cherries as a decoration on
top.
Put the filling over the crust and bake 30 minutes in a 350 degrees
oven.
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