Ricotta Cake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.1
  • Total Fat: 8.6 g
  • Cholesterol: 99.0 mg
  • Sodium: 156.3 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 12.4 g

View full nutritional breakdown of Ricotta Cake calories by ingredient
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Submitted by: KHAYES.WRITING

Introduction

This is an excellent baked cheesecake-type dessert that's high in protein and calcium and low in fat. This is an excellent baked cheesecake-type dessert that's high in protein and calcium and low in fat.
Number of Servings: 6

Ingredients

    2 large eggs, separated
    2 cups part-skim ricotta cheese
    1/3 cup sugar
    3 T. whole wheat pastry flour
    1 t. vanilla extract
    1/2 t. almond extract
    dash of salt
    1/2 t. each grated orange and lemon rind

Directions

Beat egg whites until stiff. In a separate bowl, beat together ricotta, egg yolks, sugar and flour. Mix well. Stir in extracts, salt, and citrus rinds. Gently fold in the beaten egg whites. Transfer to a 7" spring-form pan that has been sprayed with nonstick spray. Bake 40-45 min. at 375 degrees, till golden. Then turn off oven and leave cake in there for another 15 minutes. Cool completely before serving. (Best if chilled. May be served with fresh or frozen cherries or berries) Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KHAYES.WRITING.





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