Better late then never

I too tried low fat ricotta. I used a 10" spring form pan and because Megan said the middle was soft, I baked mine for 1 hour. Because so many mentioned the lack of sweetness, I made sure I used all the honey called for. After I emptied the measuring cup, I put the cup into the microwave for about 8 seconds, then I was able to pour yet more honey into the mix.

I made a blueberry sauce topping with 1/4 c sugar, 2/3 cup fresh blueberries, 3 tablespoons water. Boil for 2 minutes, then add a mixture of 1 tablespoon sugar and 1 teaspoon of cornstarch, bring to a boil again and boil for 1 minute, stirring constantly during the whole process. Let it cool until the cake is finished, then after 15 or so minutes, spread it over the top.

The cake was really tasty. I would definitely bake it longer next time as the center was a little soft but still tasted good and with the blueberry sauce, there was enough sweetness. Another observation is that this would be a delicious brunch dish as when I ate it at night, it sat in my stomach all night and into the morning. I would make it again and if I served it at night, serve very small slices. It was lovely to look at and if I ever get my digital camera software on this computer, I will post pics. I can't wait to try next months recipe.