Lemon and almond water plumcake
18 recipes
Pastiera Light
ingredients
servings
12
Wholewheat flour
150 grams
Manitoba flour
100 grams
Eggs
5 unit
Greek lowfat yogurt
225 grams
Ricotta cheese
100 grams
Baking powder for desserts
8 grams
Oats
60 grams
Water
400 mL
Desserts from Italy - Piemonte
Pastiera Light
Pastiera Light
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The light version of a typical Neapolitan dessert.
preparation
step 1
We cook the oats with water on a saucepan. Add cinnamon and sweetener to taste and cook until it thickens well.
step 2
For the pastry we add the eggs with 125 grams of Greek yogurt. Add flour, baking powder and sweetener and knead.
step 3
We pick up the oats and add 3 egg yolks, 100 grams of yogurt and 100 grams of ricotta. We whisk 3 egg whites and add them together. We also put the millefiori aroma and the sweetener to taste.
step 4
We spread the pastry on a 26 cm mold. Let's keep it aside 1/3 for the strips. Pour the mixture and finish with the strips.
step 5
In ventilated oven at 170 degrees for 45 minutes. Then at 160 ° static for another 15.
