The whole wheat biscuit ricotta and chocolate light cake is a kind of layer cake that is prepared in just a few minutes.
Ingredients:
• ORO Saiwa Fibrattiva biscuits characterized by providing good glycemic responses [always remember to test on yourself], in case of intolerances replace with custom biscuits;
• unsweetened ricotta [our palate is already used to it];
• chocolate cream prepared with Ciobar Zero without added sugars [nutritional information] and water instead of milk [as ricotta is already present];
• unsweetened cocoa.
It is the official taster’s favorite breakfast.
You can prepare it by adapting it to the quantities of your meal plan and multiplying the ingredients for the desired servings.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 whole wheat dry biscuits
- 6.35 oz cow's milk ricotta
- 1 packet Ciobar Zero without added sugars (76 g)
- 0.5 cup water
- 1 pinch unsweetened cocoa powder
Tools
- 1 Baking Pan 7 x 5 inches ikea
Preparation
I used a 7 x 5 inches ikea baking pan [base for 4 biscuits] and prepared two servings.
If you want to prepare more servings, you can use a larger pan to achieve a wider block or increase the number of layers for a taller block.sugarSUGAR:
Regarding the addition of sugar or sweeteners it is optional and to be adjusted: ricotta sometimes is slightly salty, adjust by tasting.
If needed, I use about 0.18 oz of coconut sugar for every 2.8 oz of ricotta; sift the coconut sugar through a sieve, adding the part that doesn’t pass through.unsweetened
Blend and work the ricotta unsweetened.For my chocolate cream, I used a packet of Ciobar Zero without added sugars and water.
Sift the contents of a packet through a sieve.Prepare the hot chocolate following the instructions on the package using water instead of milk:
• pour the packet’s content [76 g] into the saucepan;
• stir while gradually adding 0.5 cup of water;
• heat over moderate flame and stir until it thickens and reaches the desired creaminess.In the pan, layer:
• four whole wheat biscuits;
• the chocolate cream;
wait a few minutes so the chocolate cream cools and sets;
• four whole wheat biscuits;
• the ricotta cream;
• four whole wheat biscuits.Finish with a sprinkle of cocoa powder on the surface.
Cover the pan with plastic wrap, place it in the fridge, and let the dessert set for a few hours before serving.
Your whole wheat biscuit ricotta and chocolate light cake is ready.
Enjoy your meal!The whole wheat biscuit ricotta and chocolate light cake is:
• a light dessert;
• a delicious alternative to whole wheat rusks and semi-skimmed milk in the typical breakfast.• with whole wheat rusks;
• with whole grain wasa slices.• with plain low-fat or Greek yogurt containing only the natural sugars of milk.
Notes
Hyperglycemia, prediabetes and diabetes.
Find dedicated recipes here.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your meal plan.
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