A delightful dessert for Phase 2. From the South Beach Supercharged book.
Ingredients: [‘egg whites’, ‘cream of tartar’, ‘salt’, ‘vanilla extract’, ‘splenda granular’, ‘splenda granular’, ‘whole wheat pastry flour’, ‘part-skim ricotta cheese’, ‘fat-free whipped topping’, ‘decaffeinated espresso’]
Quantity of Ingredients: [“6 large egg whites”,”1/2 teaspoon cream of tartar”,”1/8 teaspoon salt”,”3/4 teaspoon vanilla extract”,”1/3 cup Splenda granular, plus “,”2 teaspoons Splenda granular”,”6 tablespoons whole wheat pastry flour”,”1/2 cup part-skim ricotta cheese”,”1/2 cup fat-free whipped topping”,”1/4 cup strongly brewed decaffeinated espresso”]
Number of Servings: 4
Steps: [‘Heat the oven to 350°F’, ‘Lightly coat an 8×8 baking pan with cooking spray.’, ‘In a large bowl, with an electric mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form, about 5 minutes. Add 1/2 tsp of the vanilla and beat to combine. Add 1/3 cup of the sugar substitute and beat until stiff peaks form. Sift 2 TB of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all the flour is incorporated.’, ‘Pour batter into the pan and gently smooth the top. Bake, turning once halfway through, until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely.’, ‘In a small bowl, combine ricotta, whipped topping, remaining 2 tsp sugar substitute, and remaining 1/4 tsp vanilla. Cut cake in half vertically down the middle to make two 4×8 pieces. Place the halves on a flat work surface. Drizzle 2 TB of the espresso onto each half.’, ‘Spread half of the ricotta mixture onto one of the cake halves and dust with half of the cocoa powder. Top with remaining cake half; spread the top with remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices. Eat & Enjoy!’]