1/2 stick butter
2 tbsp. honey
1 1/2 c. graham cracker or oatmeal cookie crumbs
2 c. low - fat ricotta
3 egg whites
2 eggs
1 c. buttermilk
1/2 c. sugar
2 tsp. vanilla extract
1 tsp. cinnamon
1/2 c. grated carrot
Fresh raspberries, for garnish

For crust, melt the butter and honey together in a small sauce pan over low heat; stir into the cookie crumbs in a small bowl, mixing well. Firmly press the mixture into the bottom of a 9 inch springform pan. Preheat the oven to 375 degrees. Place a shallow pan of water on the bottom shelf or floor of the oven. For filling, place all of the remaining ingredients except the carrot in a blender. Puree until smooth. The mixture will be very thin. Stir in the carrot. Gently pour over the crumb crust. Bake for 30 to 40 minutes or until the cake is solidified. Cool to room temperature in the pan on a wire rack. Serve at room temperature or chilled. Garnish with raspberries. Makes 12 servings.