This recipe is especially suitable for those who do not want to give up dessert while being on a diet
Crush the biscuits and mix them with the melted butter, then pour them into a cake tin, pressing them down with a spoon to form the base.
In a stand mixer, add the ricotta and the cream and whip with the whisk attachment until the cream becomes nice and firm.
Pour it into the tin, leveling it out, and let the cake rest in the fridge.
Meanwhile, attach the blender jug to the stand mixer and blend the watermelon.
Put the now liquid watermelon into a saucepan, adding erythritol and cornstarch, and cook over low heat, stirring constantly until it thickens.
Pour the mixture over the cake, adding the chocolate chips.
Leave in the fridge for at least 2 hours before serving.
Keep in the fridge for max 1 day
Italia, Abruzzo
| Energy (kcal) | 201.91 |
| Carbohydrates (g) | 16.38 |
| of which sugars (g) | 5.46 |
| Fat (g) | 14.33 |
| of which saturates (g) | 7.42 |
| Protein (g) | 4.29 |
| Fibre (g) | 0.59 |
| Salt (g) | 0.11 |
