Dough
200 g of ricotta cheese
2 tablespoons of dietetic baking powder for oven and stove
2 egg whites
4 tablespoons of skim milk
1 teaspoon of active dry yeast
1 teaspoon of grated lime zest
Yellow food coloring to taste
Cream
5 tangerines
2 rounded tablespoons of cornstarch
1 egg
2 tablespoons of dietetic baking powder for oven and stove
1 tablespoon of light margarine
Topping
1 package of orange-flavored gelatin
1 cup of boiling water
1/2 cup of cold water
5 tangerines
Dough
200 g of ricotta cheese
2 tablespoons of dietetic baking powder for oven and stove
2 egg whites
4 tablespoons of skim milk
1 teaspoon of active dry yeast
1 teaspoon of grated lime zest
Yellow food coloring to taste
Cream
5 tangerines
2 rounded tablespoons of cornstarch
1 egg
2 tablespoons of dietetic baking powder for oven and stove
1 tablespoon of light margarine
Topping
1 package of orange-flavored gelatin
1 cup of boiling water
1/2 cup of cold water
5 tangerines
Dough: Mix the ricotta cheese with the baking powder and set aside
Beat the egg whites until stiff and fold into the ricotta mixture
Sift the skim milk with the yeast and add to the dough
Add the lime zest and yellow food coloring and mix well
Spread the dough into a removable pan and bake in a low oven
Cream: Make a juice with the tangerines and strain it
Add the cornstarch
and the beaten egg and cook over low heat, stirring constantly, until thickened
Remove from heat and add the baking powder and margarine and let cool
Topping: Dissolve the gelatin in boiling water and mix well
Add the cold water and refrigerate until set
Spread the cooled cream over the dough also cooled and arrange the tangerine slices without skin or seeds on top of the cream
Cover with the gelatin and refrigerate until firm.
