1 unbaked 9 inch whole wheat pastry shell

1 1/2 pounds ricotta cheese

1/4 cup toasted chopped almonds

4 tablespoons honey

4 tablespoons vanilla

4 eggs

cinnamon

Put  ricotta cheese through a sieve.  Add almonds.  Set aside.  Beat eggs and honey until foamy.  Add vanilla.  Blend with ricotta cheese/almond mixture until smooth.  Pour mixture into whole wheat pastry shell.  Bake in preheated oven for 45 minutes or until filling is firm and pastry is golden brown.  Cool.  Sprinkle with cinnamon just before serving.

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