1      cup           finely crushed zwieback
   2      tablespoons   butter or margarine -- melted
   1      tablespoon    honey
   1      envelope      unflavored gelatin
   2                    beaten egg yolks
     1/2  cup           skim milk
     1/3  cup           ricotta cheese
   2      tablespoons   sugar
   2      teaspoons     instant coffee crystals
   1      teaspoon      vanilla
   1      envelope      (1 1/2 oz.) dessert topping mix
     1/2  cup           skim milk
   4                    egg whites
  Combine crushed zwieback, butter and honey; reserve 2 tablespoons for
 topping.
  Press remaining mixture onto bottom of buttered 7 or 8 inch springform
 pan. Ch
ill.  Soften gelatin in 1/4 cup water.
  In saucepan combine egg yolks, 1/2 cup milk, ricotta, sugar, coffee
 crystals, 
vanilla and 1/3 cup water.  Stir in gelatin mixture.  Cook and stir over
medium
-low heat 20 minutes or until mixture coats a metal spoon; do not boil.
Remove 
from heat; chill until partially set, stirring occasionally.
  Prepare topping according to package directions, using remaining milk. 
 Fold i
n gelatin mixture.  Beat egg whites to stiff peaks.  Fold in gelatin
mixture. T
urn into prepared pan.	Cover; chill until firm.  Remove sides of pan;
sprinkle
 reserved crumbs atop.  Serves 10.
busted by sooz