Fresh fruit (such as tangerine, kiwi sections, berries)
4 oz. oatmeal cookies (6 to 8 (3 inch) cookies)
2 tbsp. melted butter
2 c. part-skim Ricotta or low-fat cheese
2 egg whites
1 tsp. vanilla extract
1/4 tsp. almond extract
3 tbsp. light honey

Lightly oil a 9 inch pan. In a food processor or blender, process cookies and butter until the mixture is crumbly. Press mixture onto bottom and sides of tart pan, then refrigerate. Preheat oven to 325 degrees.

Blend cheese, egg whites, vanilla, and almond extract and honey in food processor until smooth. Spoon filling into tart shell and back until firm, about 30 minutes. Chill and garnish with fresh fruit before serving. 8 servings.