1 cup finely crushed zwieback
2 tablespoons butter or margarine — melted
1 tablespoon honey
1 envelope unflavored gelatin
2 beaten egg yolks
1/2 cup skim milk
1/3 cup ricotta cheese
2 tablespoons sugar
2 teaspoons instant coffee crystals
1 teaspoon vanilla
1 envelope (1 1/2 oz.) dessert topping mix
1/2 cup skim milk
4 egg whites
Combine crushed zwieback, butter and honey; reserve 2 tablespoons for topping. Press remaining mixture onto bottom of buttered 7 or 8 inch springform pan. Ch ill. Soften gelatin in 1/4 cup water.
In saucepan combine egg yolks, 1/2 cup milk, ricotta, sugar, coffee crystals, vanilla and 1/3 cup water. Stir in gelatin mixture. Cook and stir over medium -low heat 20 minutes or until mixture coats a metal spoon; do not boil. Remove from heat; chill until partially set, stirring occasionally.
Prepare topping according to package directions, using remaining milk. Fold i n gelatin mixture. Beat egg whites to stiff peaks. Fold in gelatin mixture. T urn into prepared pan. Cover; chill until firm. Remove sides of pan; sprinkle reserved crumbs atop. Serves 10.
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