Thanks to ricotta and light cream cheese, there is little fat in this traditional dessert with a twist. Be sure to beat the egg whites and sugar until all the granules are dissolved, and process the cheeses until the batter is no longer grainy. Use only fresh lemon juice. For a great presentation, double the recipe and place in a clear glass bowl with berries between the layers.
1. Spray a 9-inch square cake pan or decorative serving dish with cooking oil.
2. Combine the ricotta, cream cheese, 1/2 cup sugar, lemon rind, 1/3 cup lemon juice and egg yolk in a food processor. Purée the mixture until completely smooth. Transfer to a large bowl.
3. In another bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the 1/3 cup sugar, beating until stiff peaks form. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold in the remaining egg whites just until blended.
5. Dip each ladyfinger in the lemon mixture just long enough to moisten it. Place 10 dipped ladyfingers in the bottom of the serving dish. Pour half the ricotta-lemon mixture over the ladyfingers. Repeat the layers. Chill for at least 2 hours before serving.
1 3/4 cups smooth light ricotta
3/4 cup light cream cheese, softened
1/2 cup granulated sugar
1 Tbsp finely grated lemon rind
1/3 cup freshly squeezed lemon juice
1 egg yolk
3 egg whites
1/4 tsp cream of tartar
1/3 cup granulated sugar
1/2 cup boiling water
3 Tbsp freshly squeezed lemon juice
3 Tbsp granulated sugar
20 ladyfinger cookies(3 inches long)
Nutritional Analysis per Serving
Protein 7.8 g
Fat 6.3 g
Saturated Fat 3.4 g
Carbohydrates 29 g
Cholesterol 88 mg
Fiber 0.2 g
Prep Time: 25 minutes
Make Ahead: Prepare and refrigerate a day in advance to allow the flavors to combine.