Eating sweets is certainly not an activity recommended by dieticians. Yet even these caloric dishes, if prepared with the right care and especially combined with a light meal, can be consumed without too much guilt.
On the occasion of “Sorrisi in Rosa”, the book exhibition held at Humanitas that brought the testimonies of 12 women who have defeated breast cancer, Marco Bianchi, food mentor and scientific divulger of the Umberto Veronesi Foundation, created a “pink”, light and revisited version of tiramisu, prepared with ricotta cheese and berries.
We comment on the recipe with Dr. Martina Gozza, dietitian of Humanitas.
The dietary commentary and nutritional values
“A reinterpretation of the classic tiramisu, one of the most famous Italian sweets in the world, in a healthy way, with a high content of fiber, vitamins, minerals and reduced fat content. The undisputed protagonists are blueberries, real “super food”, renowned for the richness of micronutrients, such as vitamin C, E, folic acid, potassium and antioxidant bioactive compounds, among which anthocyanins, responsible for the bluish color of the fruit but also for important protective virtues for sight, the brain, urinary and circulatory system. A recent study conducted in England on a group of adults aged between 65 and 77 years, has shown that the daily consumption of 30 ml of concentrated blueberry juice for 12 weeks is able to improve brain circulation, cognitive function and prevent the onset of senile dementia.
With the doses provided by the recipe you can get 2 servings, each characterized by the following nutritional values:
328 kcal out of which 8.5 g of protein, 11.9 g of lipids, and 48 g of carbohydrates.
Here’s how to prepare the pink tiramisu
125 g ricotta cheese
10 ml blueberry juice (with no added sugar)
25 g icing sugar
80 g fresh blueberries or raspberries
20 g dehydrated blueberries
100 ml almond drink
60 gr wholemeal biscuits
Whisk the ricotta together with the blueberry juice and icing sugar.
Create homogeneous layers using the biscuits soaked in the almond milk, the cream of ricotta and the fresh and dehydrated blueberries.