A delicious coffeecake with 20% of the daily calcium requirement per serving. It's made from cheese and almonds, but it has the same mouthfeel and flavor as if it were made from flour and sugar.

Ingredients

• 4 ounces ground blanched almonds or almond meal -- approximately 1 cup
• 3 tablespoons ThickenThin not/Cereal thickener
• 2 teaspoons baking powder
• 1 teaspoon salt
• Sweetener equivalent to 1/2 cup sugar
• 1 cup whole milk ricotta cheese
• 2 large eggs
• 1 teaspoon vanilla
• 2 tablespoons water (optional)

   

Topping
• 1/2 cup walnuts
• Sweetener equivalent to 1/4 cup sugar
• 1 tablespoon cinnamon or allspice
• 1 tablespoon butter, melted
• 1 tablespoon water

   

Directions

Makes eight servings.

Preheat oven to 400 degrees F. Grease a 9-inch pie or cake pan.

1. Combine the topping ingredients and reserve.

2. Prepare batter by first combining the dry ingredients, then separately the wet ingredients. Stir them together until completely moistened. Some brands of ricotta are thicker than others so it may be necessary to add a small amount of water to make an easy-to-stir batter.

3. Spread batter in prepared pan. Cover with topping. Press topping lightly into batter.

4. Bake for 20-30 minutes until lightly browned. Loosen from pan while still warn to prevent sticking. Serve warm or cold.

Option: skip the topping and dust with cinnamon or alllspice.

Nutrition

Nutrition* (per serving with topping, as calculated by Mastercook): 200 calories; 16g fat (of which 5g is saturated); 7g carb (of which 3g is fiber); 10g protein.

Nutrition* (per serving without topping, as calculated by Mastercook): 160 calories; 12g fat (of which 3g is saturated); 5g carbs (of which 2g is fiber); 9g protein.

*based on no-calorie sweetener