Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat 1 of the eggs, 1/2 cup of the sugar, the cream cheese, 1 teaspoons of the vanilla, and salt at medium speed with an electric mixer until well blended. pour this mixture into frozen piecrust; chop the pecans and spread on top of pie, evenly. then whisk the corn syrup and the remaining 3 eggs together, then add in the remaining 1/4 cup sugar, and the remaining 1 teaspoons vanilla and continue to whisk. then pour this mixture on the pie, on top of the pecans. place the pie on a cookie or baking sheet. bake at 350° for 50 minutes until the pie is set. cool for approximately 1 hour. either serve immediately, or refrigerated for up to 2 days, covered.

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.