Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: drain the apricots and remove the pits if necessary; place in a small bowl. pour the amaretto and brandy over the fruit and refrigerate for several hours to marinate. when ready to serve, place a whole apricot along with a teaspoon of the marinating liquid in each of eight chilled flute champagne glasses. pour 3 ounces of asti spumante into each glass, adding the wine in two stages if necessary to avoid foaming over. serve with slices of pannetone, pound cake, or chocolate leaf cookies.

Target recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.