1 c. ricotta
2 eggs, separated
1 T. vanilla
1 T. flour
1/2 c. sugar
confectioner's sugar for dusting
Heat oven to 350. Spray 1 qt dish. Combine ricotta and eggs yolks until smooth. Add vanilla, flour, and all but 2 T. sugar. Beat egg whites until soft peaks form. Slowly add remaining sugar and continue beating until egg whites become more firm and stiff peaks form. Gently fold the egg whites into the ricotta mixture. Scrape batter into dish and bake for 40 minutes. The middle should be fairly firm and not jiggle when dish is shaken. Let cool and dust with confectioner's sugar. Serve with fresh fruit or chocolate sauce.
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