1 cup (200 g) of low-fat yogurt
2 eggs
2 cups (chá) of fresh or frozen strawberries, raspberries, blueberries, and blackberries
400 g of ricotta cheese
3 tablespoons of culinary adhesive
1 tablespoon of cornstarch
1 tablespoon of white granulated sugar (optional) + light margarine for greasing
1 cup (200 g) of low-fat yogurt
2 eggs
2 cups (chá) of fresh or frozen strawberries, raspberries, blueberries, and blackberries
400 g of ricotta cheese
3 tablespoons of culinary adhesive
1 tablespoon of cornstarch
1 tablespoon of white granulated sugar (optional) + light margarine for greasing
Blend the yogurt, eggs, ricotta cheese, 2 tablespoons of adhesive, and cornstarch in a blender until smooth
Don't blend the sugar
Pour the mixture into a round cake pan with a removable bottom and grease with light margarine
Bake in a preheated oven at 180°C for 15 minutes
Turn off the oven, open the door slightly, and let it cool
To make the syrup, mix the fruits with the remaining adhesive (if necessary, add a little water) and simmer rapidly
Cover the tart and refrigerate
Serve chilled.
