A perfect dessert for the summer, which recalls the colors and scents typical of the Mediterranean characterizing our land. The lemon is a citrus fruit belonging to the family of Rutaceae, low-calorie, rich in water, pectin, potassium, flavonoids and vitamin C. It is precisely the latter, present to a large extent in the skin, which gives the lemon important antioxidant, antiseptic and bactericidal properties; vitamin C is also essential to increase the absorption of iron present in food and for the formation of collagen in the tissues.
“The lemon peel is rich in essential oils (eg limonene) that contribute to the excellent flavor and aroma of this recipe – said Dr. Martina Gozza, dietitian of Humanitas – and the first studies show results in preventing the growth of cancer cells thanks to the strong anti-inflammatory action of limonene. To obtain the grated skin, it is best to peel the lemon on a manual grater”. Let’s see how you prepare this recipe approved by the dietician.
Ingredients for a cake for 8 people
2 tablespoons of cold water
1 sachet of jelly
2 tablespoons of lemon juice
125 g of skimmed milk, hot to almost boiling point
2 egg whites
60 g of sugar
1 teaspoon vanilla
500 g of non-fat cheese in flakes
grated lemon peel
Preparation
Mix water, jelly and lemon juice in a mixer, working at low speed for one or two minutes to soften the jelly.
Add the hot milk, continuing to work until the gelatin is dissolved. Add the egg substitute, sugar, vanilla and cheese to the mixer container, and work at high speed or until the mixture is smooth and without lumps.
Pour the mixture into a 25 cm baking sheet or into a flat round dish. Cool in the fridge for 2 or 3 hours. If desired, you can garnish the cake with grated lemon peel a few minutes before serving.
Nutritional analysis per serving
One serving is an eighth of a pie:
Calories 80
Total fat 1 g
Saturated fats traces
Trace trans fats
Monounsaturated trace fats
Cholesterol 3 mg
Sodium 252 mg
Total carbohydrates 9 g
Fiber tracks
Added sugars 9 g
Protein 9 g
