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Tortino light ricotta lemon and cocoa frosted pears

ingredients

servings

2

Manitoba flour

30 grams

Rice flour

20 grams

Semiskimmed milk yogurt

40 grams

Egg, egg white

100 grams

Grated lemon peel

1 gram

Pears

140 halfes

Stevia

1 gram

Baking powder for desserts

4 grams

Bitter cacao

22 grams

Water

45 grams

Stevia

3 grams

Sheep milk ricotta cheese

100 grams

Rum flavour

2 grams

Desserts from Italy - Lazio

Tortino light ricotta lemon and cocoa frosted pears

Tortino light ricotta lemon and cocoa frosted pears

vegetarian with gluten with eggs with lactose high in fiber source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tortino light ricotta lemon and cocoa frosted pears

Pancake that is believed a cake ..... very good!

Tortino light ricotta lemon and cocoa frosted pears step 1

step 1

For the pancake mix together flour, yeast, yogurt, lemon zest, albumin, pear and stew 1g, bake like a normal pancake in pan (look at red fruits pancake on my page)

Tortino light ricotta lemon and cocoa frosted pears step 2

step 2

Prepare the filling by mixing ricotta (I used that light) with the rum and stevia aroma, then the cocoa cream by combining cocoa and water, mixing until it becomes smooth and creamy

Tortino light ricotta lemon and cocoa frosted pears step 3

step 3

After having cooled it a bit, split the pancake horizontally into the pancake, stuff it with ricotta cheese and a cream of cocoa cream. Re-close

Tortino light ricotta lemon and cocoa frosted pears step 4

step 4

Simmer all the pancakes outdoors with cocoa cream. Let it rest in the fridge for at least 2 hours and serve

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