Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.

Target recipe: melt butter in a deep pan. add ricotta cheese, stirring until smooth, for about 2-3 minutes. add condensed milk. turn heat to low, heat the entire mixture for 30-35 minutes, stirring occasionally. add almonds and/or pistachios. (i added some coconut chopped super-fine with pistachios). either: pour mixture into a square pan, let set in fridge for 4 hours, cut into squares. or: let cool in fridge, serve ice-cream sized scoop, garnished with whole pistachio or almond.