Low Fat Torta Di Ricotta Recipe

Ingredients

Vegetable oil cooking spray

1/4 cup fine bread crumbs

2/3 cup golden raisins

1/4 cup golden rum

1 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

2 containers skim-milk ricotta cheese (15 ounce)

1 1/2 cups nonfat liquid egg substitute

1 teaspoon grated lemon zest

1 tablespoon grated orange zest

1 tablespoon vanilla extract

Method

1. Preheat the oven to 325 degrees F. Spray the inside of a 9-inch

springform pan with vegetable oil and dust with the bread crumbs.

2. Combine the raisins and rum in a small bowl and set aside to soak.

3. In another small bowl, combine the sugar, flour, and salt.

4. Put the ricotta cheese in a strainer and shake it to drain any

excess moisture. Transfer the cheese to a large mixing bowl. Using

an electric mixer at low speed, beat it just enough to break it

up. While beating, pour in 1/2 cup of the egg substitute in a

thin stream. Once incorporated, raise an electric the mixer

speed to high and slowly add the remaining 1 cup egg substitute.

Beat in the sugar mixture. Reduce the speed to low and beat in the

citrus zests, vanilla, and the raisins and rum.

5. Pour the batter into the prepared pan. Bake for about 1 hour and

25 minutes, until the cake is golden and firm to the touch and

tester inserted into the center comes out clean. Allow the cake

to cool completely in the pan on for at least 1 hour or until

ready to serve.

6. Release the springform and cut the cake into 12 thin wedges.

Calories...171...Fat...0.2 g...Fiber...1 g.

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