Ricotta Cheesecake With Lemon Drizzle and Pine Nuts

Thanks for the idea, Mike! This is a South Beach Diet Recipe.  View the link for the original recipe, but just in case it gets taken down, I copied the full thing here for easy reference. http://www.southbeachdiet.com/sbd/publicsite/recipes/ricotta-cheesecake-recipe.aspx When I try this, I will be substituting agave, honey or stevia for the sweetener.  I'll let you know how it goes! 3 tablespoons pine nuts 6 large eggs, separated 3/4 teaspoon cream of tartar 1/3 cup plus 1 teaspoon granular sugar substitute 2 teaspoons vanilla extract 1 (32-ounce) container part-skim ricotta cheese 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice Position rack in middle of oven and heat oven to 275°F. Lightly coat a 9" springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325°F. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside. In a separate bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat on high until smooth. Gently fold one-third of the white into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes. Combine lemon juice and remaining 1 teaspoon sugar substitute in a gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts. Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.  If this is 12 servings, the nutrition info looks like this:  140 calories, 9 from fat; 5 g carb; 0 g dietery fiber; 11 g protein; 140 mg sodium.  You can get a full analysis of any recipe online.  I use http://caloriecount.about.com/cc/recipe_analysis.php