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.
In a bowl, soften the ricotta with the sugar (or erythritol) and a tablespoon of water until you get a smooth cream.
In another small bowl, soak the rice cakes one at a time in the coffee.
Alternate layers of soaked rice cakes and ricotta cream until all ingredients are used up.
Finish with a dusting of unsweetened cocoa powder.
Refrigerate; it can be prepared the night before and eaten the next day.
Bowl
Teaspoon
Container for storage or plastic wrap
Store in the refrigerator in an airtight container or covered with plastic wrap
Rice cakes can be replaced with spelt cakes or buckwheat cakes. Ricotta can be replaced with Greek yogurt or skyr. Coffee can be replaced with barley coffee or unsweetened ginseng coffee.
Italia, Puglia
| Energy (kcal) | 205.94 |
| Carbohydrates (g) | 29.2 |
| of which sugars (g) | 3.33 |
| Fat (g) | 7.11 |
| of which saturates (g) | 3.98 |
| Protein (g) | 7.31 |
| Fibre (g) | 1.65 |
| Salt (g) | 0.07 |
