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Tempo de preparo

50 min(s)


2 servings

Priscila Eduarda

  • Ingredients
  • Recipe
  • Ricotta Cream100 g
  • Eggs1 unit(s)
  • Xylitol1 tablespoon
  • Sicilian lemon juice1 unit(s)
  • Xanathan Gum1 coffee spoon
  • Sugar-free fruit jelly1 tablespoon
  1. Beat the ricotta cream, egg, sweetener, lemon juice in a blender or mixer.
  2. Add the xanthan gum and beat quickly.
  3. Take it, in a silicone or ceramic form greased with coconut oil to the oven preheated to 160º C, for about 45 minutes or until it starts to brown on top.
  4. Serve with the melted jelly for 10 seconds in the microwave.

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