4 c. skim ricotta cheese
4 med. eggs
1 c. buttermilk
1/2 c. honey
2 tsp. vanilla extract
Juice & grated rind of 1 orange
1/2 tsp. salt

Combine all ingredients 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 on a topping of 1 cup of your favorite fruit yogurt. 6-8 servings.