Lemon ricotta cake

It is a low carb, low calorie version of a lemon ricotta Italian Easter cake diet. This is a "cake" of the crumb, but is very similar to the taste and texture (minus cortex). Whole milk ricotta for this recipe is preferred. Partially skimmed can be used, but the grainy, crumbly cake.

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Ingredients:

• 1 pounds whole milk ricotta (15 oz container works well)
• 3 eggs
• Juice and rind of one lemon medium
• Sugar substitute, same cup sugar 2/3 - liquid preferred (see link below)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Preparation:

Preheat oven to 350 degrees F.

Separate 1 egg and beat the egg whites until soft peaks form.

Two. Combine egg yolks and remaining ingredients. Test to see if see enough lemon, like lemons are "dry" and less juice (average about half juice 3 tablespoons lemon). You can add a half teaspoon lemon extract or lemon juice to taste.

Three. Fold the egg whites into the mixture and spread in a circular plate with butter.

Bake until in the middle (is a toothpick comes out clean or almost) about 25 minutes. Cool completely before serving; about 90 minutes.

Serve alone or with ingredients such as strawberries berries berry sauce or syrup. It unsweetened lemon curd is also a good seal.

Nutritional Information: Each of 8 servings has 2 grams of carbohydrates and 8 grams of protein and 123 calories more efficiently.