Pumpkin and Cream Icebox Cake

1

Peel and slice the pumpkins into thin pieces

Hydrate the gelatin in pumpkin puree and let it dissolve completely at room temperature

Let it cool down

2

Strain the ricotta cheese through a fine-mesh sieve and put it in a blender

Add the low-fat fresh cheese, dietetic baking powder, and egg whites and blend until smooth

3

Remove from the blender and add the gelatin

Mix well and reserve

4

In a prepared icebox, create alternating layers of cream cheese and pumpkin slices

5

Cover with plastic wrap and refrigerate for four hours

Shape into an icebox cake and decorate with pumpkin slices.