|Roasted hulled hazelnuts||3 Ounce, finely ground|
|Part skim ricotta cheese||1 Pound|
|Low fat lemon yogurt||2 Cup (32 tbs)|
|Arrowroot||1⁄4 Cup (4 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Grated lemon zest||1⁄4 Teaspoon|
1. Preheat the oven to 300°
2. Lightly coat a 7-inch springform pan with nonstick cooking spray.
3. Reserving 1 tablespoon of the ground hazelnuts, combine all of the remaining ingredients in a medium-size bowl and mix well. Pour the mixture into the pan and bake 1 hour. Turn off the oven and let the cake cool in the unopened oven 1 1/2 to 2 hours, then cool the cake on a rack at room temperature another 1 1/2 hours.
4. Remove the cake from the pan and sprinkle the top with the reserved ground hazelnuts. Refrigerate the cake 3 to 4 hours, or overnight, before serving.