4 c. skim or whole Ricotta
4 med. eggs
1 c. buttermilk
1/2 c. sugar or honey (more to taste)
2 tsp. pure vanilla extract
Juice and grated rind of 1 lime (or 1/2 lemon)
1/4 tsp. salt

TOPPING:

One cup yogurt, flavored to taste with your favorite preserves (or, you can use one cup of "fruited yogurt").

Combine all ingredients, except topping, in the blender. Puree until very smooth and fluffy. Pour into a lightly buttered springform pan. Bake 45 minutes at 375 degrees, with a pan of water in the oven.

Cool the cake completely before spreading the topping. Decorate with berries, if they are available.