1 Preheat the oven to 350° F.
Lightly grease a 9" x 5"x 3" loaf pan and dust with the bread crumbs; set aside.
Toast the pine nuts on a baking sheet in the oven for 5 minutes or until fragrant and very slightly browned.
2 In a food processor or blender, whirl the ricotta cheese and yogurt for 30 seconds or until smooth.
Add the egg whites, basil, and Parmesan cheese and whirl 30 seconds longer.
Stir in the sun-dried tomatoes, raisins, and pine nuts.
3 Spoon the mixture into the prepared loaf pan and cover with aluminum foil.
Place the pan in a slightly larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the loaf pan.
Bake for 45 minutes, uncover, and bake 30 minutes longer or until set.
Let cool for 20 minutes, then run a metal spatula around the edges; invert the loaf onto a serving platterand slice