A fit dessert that is simple, light and tasty, gluten-free, egg-free and butter-free. Perfect for breakfast, a snack or a quick bite; it can be prepared the night before and kept in the refrigerator.
Step 1 of 5: In a bowl, soften the ricotta with the sugar (or erythritol) and a tablespoon of water until you get a smooth cream.
Step 2 of 5: In another small bowl, soak the rice cakes one at a time in the coffee.
Step 3 of 5: Alternate layers of soaked rice cakes and ricotta cream until all ingredients are used up.
Step 4 of 5: Finish with a dusting of unsweetened cocoa powder.
Step 5 of 5: Refrigerate; it can be prepared the night before and eaten the next day.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk
| Average values | Per serving273 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 2,352 kJ562 kcal | 862 kJ206 kcal |
| Fat | 19.41 g | 7.11 g |
| of which saturated fatty acids | 10.84 g | 3.97 g |
| Carbohydrates | 79.74 g | 29.21 g |
| of which sugars | 9.09 g | 3.33 g |
| Fibre | 4.5 g | 1.65 g |
| Protein | 19.96 g | 7.31 g |
| Salt | 0.19 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
