Raspberry Cheese Tart

1 C part-skim ricotta cheese
1 C low-fat cottage cheese
2 egg whites
1 tsp vanilla extract
1/4 tsp almond extract
3 T honey
Graham Cracker Crust
1 C fresh raspberries
1/2 C kiwi slices

Blend ricotta cheese, cottage cheese, egg whites, vanilla and almond extracts, and honey in a food processor until smooth. Pour into Graham Cracker Crust and bake at 325° for 30 minutes, or until filling is set. Chill thoroughly.

Top with fresh raspberries and kiwis just before serving.

Suggestions:

• Use a 9-inch tart pan for the Graham Cracker Crust.
• Other fresh fruit in season may be used in addition to or instead of the raspberries and kiwis.