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Tortino light ricotta lemon and cocoa frosted pears

ingredients

servings

2

Farina di manitoba

30 grams

Farina di riso

20 grams

Yogurt da latte parzialmente scremato

40 grams

Uovo, albume

100 grams

Buccia di limone grattugiata

1 gram

Pere

140 halfes

Stevia

1 gram

Lievito per dolci

4 grams

Cacao amaro

22 grams

Acqua

45 grams

Stevia

3 grams

Ricotta di pecora

100 grams

Aroma Rum

2 grams

Desserts from Italia - 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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