1 c. finely crushed zwieback
2 tbsp. butter, melted
1 tbsp. honey
1 env. unflavored gelatin
2 beaten egg yolks
1/2 c. skim milk
1/3 c. ricotta cheese
2 tbsp. sugar
2 tsp. instant coffee crystals
1 tsp. vanilla
1 (1 1/2 oz.) env. dessert topping mix
1/2 c. 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. Chill. 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 in gelatin mixture. Beat egg whites to stiff peaks. Fold in gelatin mixture. Turn into prepared pan. Cover; chill until firm. Remove sides of pan; sprinkle reserved crumbs atop. Serves 10.