200g of sieved ricotta
2 tablespoons of dietetic baking powder for oven and stove
2 egg whites
4 tablespoons of skimmed milk
1/2 cup of water
1 tablespoon of grated lemon zest
Yellow vegetable colorant drops
1 tablespoon of active dry yeast
Cream
5 oranges
2 tablespoons of cornstarch
2 egg yolks
2 tablespoons of dietetic baking powder for oven and stove
1 tablespoon of light margarine
Covering
1 package of abacaxi flavor dietetic gelatin
cup of boiling water
1/2 cup of cold water
3 oranges
200g of sieved ricotta
2 tablespoons of dietetic baking powder for oven and stove
2 egg whites
4 tablespoons of skimmed milk
1/2 cup of water
1 tablespoon of grated lemon zest
Yellow vegetable colorant drops
1 tablespoon of active dry yeast
Cream
5 oranges
2 tablespoons of cornstarch
2 egg yolks
2 tablespoons of dietetic baking powder for oven and stove
1 tablespoon of light margarine
Covering
1 package of abacaxi flavor dietetic gelatin
cup of boiling water
1/2 cup of cold water
3 oranges
Dough
Beat the ricotta with baking powder
Add the egg whites gradually
Dissolve the milk in water and combine with the ricotta
Add the lemon zest, colorant, and yeast
Mix and pour into a greased pan
Bake in a low oven
Cream
Squeeze the oranges and strain
Combine the cornstarch and egg yolks
Heat over low heat until it thickens
Remove from heat, mix with baking powder and margarine
Let cool
Covering
1
In a small saucepan, dissolve the gelatin in boiling water
2
Heat over low heat for 1 minute, stirring constantly
3
Remove from heat and add cold water
4
Chill in the refrigerator until it sets like a raw egg white
2
Peel the oranges, separate into segments, and remove the peel
Place the cream over the baked dough, arrange the orange segments, and cover with abacaxi gelatin
Chill in the refrigerator for 3 hours and serve.
