Frutta Dolce(Italian)

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 64.8
  • Total Fat: 2.5 g
  • Cholesterol: 24.6 mg
  • Sodium: 66.1 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.5 g

View full nutritional breakdown of Frutta Dolce(Italian) calories by ingredient
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Introduction

THIS IS KIND OF A LONG TEDIOUS PROCESS BUT THE END RESULT IS A TASTY SNACK MUCH LIKE THE CONSISTENCY OF CHEESECAKE IN A SQUARE SHAPE. THIS IS KIND OF A LONG TEDIOUS PROCESS BUT THE END RESULT IS A TASTY SNACK MUCH LIKE THE CONSISTENCY OF CHEESECAKE IN A SQUARE SHAPE.
Number of Servings: 48

Ingredients

    2 cups Splenda granulated sugar sweetener
    4 cups 2% low fat milk
    3/4 cup farina
    lemon zest from 2 lemons
    juice from 2 lemons
    4 jumbo eggs
    Canola oil for frying(4 tbsp more or less)
    3 cups store bought plain bread crumbs

Directions

GRATE TWO LEMONS(ZEST) AND RESERVE.JUICE THE TWO LEMONS AND RESERVE.TAKE TWO JUMBO EGGS AND BEAT UNTIL WELL BLENDED.ADD THE ZEST AND JUICE TO EGGS AND CONTINUE TO BEAT UNTIL BLENDED.IN A DOUBLE BOILER HEAT MILK AND SUGAR UNTIL ALMOST AT A BOIL.WHEN IT COMES TO A BOIL ADD FARINA AND COOK OVER MEDIUM HIGH HEAT FOR ABOUT FIFTEEN MINUTES STIRRING CONSTANTLY UNTIL VERY THICK.AFTER IT THICKENS ,TAKE SMALL AMOUNTS OF THIS IN SMALL AMOUNTS AND ADD TO EGG MIXTURE A LITTLE AT A TIME TO TEMPER THE EGG MIXTURE TO A WARMER TEMPERATURE.ONCE TEMPERED ADD BACK TO THE REST OF THE FARINA MIXTURE AND CONTINUE TO STIR AN COOK FOR ABOUT TEN MINUTES UNTIL VERY VERY THICK AS LIKE IN A DENSE CAKE BATTER.SPRAY A 9 X 12 X 2 GLASS BAKING DISH WITH VEGETABLE SPRAY AND POUR MIXTURE INTO IT.REFRIGERATE ABOUT AN HOUR OR SO,UNTIL FIRM.WHEN FIRM CUT INTO EIGHT STRIPS LENGTHWISE.CUT EACH STRIP INTO SIX EQUAL SIZE SQUARES.CRACK AND BEAT THE OTHER TWO EGGS INTO A BOWL AND BEAT(EGG WASH). PUT SOME OF THE BREAD CRUMBS IN ANOTHER BOWL.HEAT SOME OF THE OIL IN A FRY PAN.DIP SIX SQUARES IN THE EGG WASH FOLLOWED BY THE BREAD CRUMB BREADING AND FRY IN OIL ON BOTH SIDES UNTIL LIGHTLY BROWNED.REMOVE FROM PAN AND PLACE ON PAPER TOWELS AND BLOT EXCESS OIL THEN TRANSFER TO A LARGE CONTAINER.DO THIS PROCEDURE UNTIL THERE ARE NO SQUARES LEFT,CHANGING OIL IN PAN AS NEEDED.WHEN ALL ARE DONE STORE IN THE REFRIGERATOR.

Serving Size: makes 48 servings

Number of Servings: 48

Recipe submitted by SparkPeople user WINSTON52.

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