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Ingredients
- 1 lb Lowfat ricotta cheese
- 1/2 c. Sugar
- 3 Tbsp. Cornstarch
- 1 tsp Lemon zest, grated
- 3 lrg Large eggs, separated
- 2 tsp Unsalted butter
- 1/4 c. Sliced almonds
- 1/4 c. Confectioner's sugar
- 3/4 lb Mango slices, liquid removed
Directions
- Prep: 15 minutes, Cook: 15 minutes.
- Preheat oven to 400 F. Combine first 4 ingredients and egg yolks in a mixing bowl. Beat with an electric mixer till smooth. Using clean dry beaters, beat egg whites in another mixing bowl till stiff but not dry.
- Gently fold egg whites into ricotta mix. Heat butter in a 10 inch ovenproof skillet over medium high heat. Add in almonds and saute/fry 1 minute or possibly till golden brown. Remove from heat. Spoon ricotta mix proportionately into skillet.
- Cook about 1 minute without stirring. Transfer to oven and bake 12-14 min or possibly till just set. Run a spatula around edge of cake and invert onto a serving platter. Sift confectioner's sugar over cake just before serving. Garnish with mango slices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1010g | |
| Calories 1788 | |
| Calories from Fat 670 | 37% |
| Total Fat 74.95g | 94% |
| Saturated Fat 39.94g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 832mg | 277% |
| Sodium 687mg | 29% |
| Potassium 1160mg | 33% |
| Total Carbs 213.68g | 57% |
| Dietary Fiber 5.8g | 19% |
| Sugars 166.92g | 111% |
| Protein 73.27g | 117% |
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