Mango Ricotta Cake
By: Anonymous
Published: Tuesday, April 13, 2010 - 2:38am

Ingredients




1 pound Lowfat ricotta cheese
1/2 cup Sugar
3 tablespoons Cornstarch
1 teaspoon Lemon zest, grated
3 lrg Eggs, separated
2 teaspoons Unsalted butter
1/4 cup Sliced almonds
1/4 cup Confectioner's sugar
3/4 pound Mango slices, drained

Preparation

1 Prep: 15 min, Cook: 15 min. 2 Preheat oven to 400 F. Combine first 4 ingredients and egg yolks in a mixing bowl. Beat with an electric mixer until smooth. Using clean dry beaters, beat egg whites in another mixing bowl until stiff but not dry. 3 Gently fold egg whites into ricotta mixture. Melt butter in a 10 inch ovenproof skillet over medium high heat. Add almonds and saute 1 minute or until golden. Remove from heat. Spoon ricotta mixture evenly into skillet. 4 Cook about 1 minute without stirring. Transfer to oven and bake 12-14 minutes or until just set. Run a spatula around edge of cake and invert onto a serving platter. Sift confectioner's sugar over cake just before serving. Garnish with mango slices.