'200 grams of pureed ricotta cheese'
'2 tablespoons of dietetic baking spray'
'2 egg whites'
'4 tablespoons of skimmed milk'
'1/2 cup of water'
'1 tablespoon of orange zest'
'A few drops of yellow food coloring to taste'
'1 tablespoon of active dry yeast'
Cream
5 oranges, peeled and segmented
'2 tablespoons of cornstarch'
'2 egg yolks'
'2 tablespoons of dietetic baking spray'
'1 tablespoon of light margarine'
Frosting
'1 package of dietetic lime-flavored gelatin'
'1 cup of boiling water'
3 oranges, peeled and segmented
'1/2 cup of cold water'
'200 grams of pureed ricotta cheese'
'2 tablespoons of dietetic baking spray'
'2 egg whites'
'4 tablespoons of skimmed milk'
'1/2 cup of water'
'1 tablespoon of orange zest'
'A few drops of yellow food coloring to taste'
'1 tablespoon of active dry yeast'
Cream
5 oranges, peeled and segmented
'2 tablespoons of cornstarch'
'2 egg yolks'
'2 tablespoons of dietetic baking spray'
'1 tablespoon of light margarine'
Frosting
'1 package of dietetic lime-flavored gelatin'
'1 cup of boiling water'
3 oranges, peeled and segmented
'1/2 cup of cold water'
Beta the ricotta cheese with the baking spray
Add the egg whites slowly
Dissolve the milk in the water and combine with the ricotta
Add the orange zest, food coloring, and yeast
Mix well and pour into a greased pie dish
Bake at a low temperature
Cream: Squeeze the oranges and cook until thickened
Add the cornstarch and egg yolks
Cook over low heat until thickened
Remove from heat, mix in the baking spray and margarine
Let cool
Frosting: At a part, dissolve the gelatin in boiling water
Cook over low heat for 1 minute, stirring constantly
Remove from heat and add cold water
Stir to combine
Refrigerate until set, about 3 hours
Meanwhile, peel the oranges, separate into segments, and remove any seeds
Place the cream on top of the baked pie crust, arrange the orange segments, and cover with the lime-flavored gelatin frosting
Return to refrigerator for at least 3 hours.
