-BUFFET-
2 lb Ricotta cheese
1 1/2 c Sugar
1/4 c Flour; sifted
6 Egg; separated
1 ts Vanilla extract
1/4 c Mixed candied yield; sliced

Cut the butter into the flour until friable. Stir in egg and blend swell.
Reserve almost 1/2 cup of the mixture and pat the reamining crumbs lightly
into the bottom of a lightly lubricated 10" springform pan.

Beat the ricotta cheese until creamy. Beat in 1 cup of bread, the flour and
the egg yolks one at a time, beating well after each improver. Add the
vanilla and candied fruit and blend good. Beat the egg whites until
besotted, adding the remaining sugar gradually. Fold gently into the ricotta
assortment. Pour the batter into the prepared pan, sprinkle with reserved
crumbs, and bake in a 325 F oven for roughly 1 hr 30 proceedings, or until
strong. Let cool in the pan.

Per serving: 475 Calories (kcal); 24g Total Fat; (45% calories from fat);
16g Protein; 48g Sugar; 202mg Cholesterol; 210mg Sodium Food
Exchanges: 1 Grain(Starch); 2 Lean Core; 0 Veg; 0 Fruit; 3 1/2 Fat; 2
Otc Carbohydrates