• 3-3/4 lbs. part-skim ricotta cheese
• 6 cups nonfat dry milk
• 7 cups sugar
• 6 cups unsweetened shredded coconut

Grease an 8x8 inch square pan. Set aside. In a large, nonstick fry pan heat ricotta cheese on medium heat. Add milk powder and stir to mix thoroughly. Cook for 12-15 minutes until most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom. Add sugar and stir. The ricotta cheese mixture will become liquid again.

Cook for another 5 minutes, stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for 3-5 minutes. The mixture should be quite thick. Pour the mixture into the greased pan and press the mixture with a spatula. Cut into 1x1 inch diamond shapes. The mixture sets as it cools. Cool completely before removing from the pan.

Per serving: calories 3077, fat 109.1g, 31% calories from fat, cholesterol 145mg, protein 93.6g, carbohydrates 454.6g, fiber 19.1g, sugar 435.3g, sodium 1146mg, diet points 67.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.9, Bread: 0.0, Lean meat: 6.8, Fat: 18.9, Sugar: 25.2, Very lean meat protein: 0.0

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