1 cup untoasted muesli
30 grams butter melted
3 teaspoons honey
300 grams ricotta cheese
11/2 tablespoon extra
honey
1 teaspoon grated lemon
rind
1/3 cup plain yoghurt
1 egg lightly beaten
¼ cup chopped dried
apricots
Lightly grease 20 cm flat tin.
Process museli, butter, honey, until roughly chopped, Press mixture firmly over
base of the prepared tin. Refrigerate until firm.
Combine cheese, extra
honey and rind in a medium bowl. Beat with electric beater until smooth. Stir
in the yoghurt, egg and apricots. Spread mixture evenly over prepared base.
Bake in moderately slow oven for about 30 minutes or until
firm.Cool.Refrigerate for several hours before serving.Decorate with whipped
cream and lemon rind.
