I have a customer doing some very great things at the moment with her diet.
She has requested this recipe from me as it is one of my favourites. So I thought rather than simply send it to her I would make her work for it (she is particularly technologically challenged).
If you have found this. Well done! You know who you are. 🙂
Tablespoon of Pine Nuts
6 Large eggs, separated
3/4 teaspoons cream of tartar
1/3 cup + 1 teaspoon granular sugar substitute
2 tsp vanilla extract
1 container 100g low fat ricotta cheese
1 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
1. Position rack in middle of oven and heat oven to 140 degrees. Lightly coat 30cm springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 180 degrees.
2. In large bowl, with electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
3. In another large bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla extract for 1 minute. Add ricotta and zest, and beat on high until smooth.
4. Gently fold one-third of egg whites into yolk mixture. Add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on tack 20 minutes.
5. Combine lemon juice and remaining 1 tsp sugar supstitute in saucepan. Bring to simmer over low heat. Remove from heat and gently brush surface of cooled cake with two-thirds or mixture. Drizzle remaining mixture into cracks. Sprinkle cake with pine nuts.
6. Cool completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, 4 hours or overnight. Serve chilled.
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