Ingredients:
- 350 g of ricotta
- 100 g cocoa
- 90 g of powdered sugar
- 2 eggs
- 250 g of fat-free cookies
- 2 tablespoons rum
Preparation:
For the whipped cream:
Cottage cheese, 2 egg whites, 2 tablespoons sugar and a tablespoon of
sweetener, and a tablespoon of vanilla extract.
Beat the cheese in a bowl with an electric mixer for several
minutes, and then add the powdered sugar mix with a spoon (you can substitute
with 4 tablespoons of sweetener). When cream is achieved, add eggs one at a
time, beating well.
Add cocoa before passing it through a sieve to be more
dusty. Stir with a spatula until you have a creamy brown uniform.
Take the cookies and cream previously prepared, and if the
compound is likely to harden a little can soften with a tablespoon of rum. Stir
to mix the biscuits too. Place in a large loaf pan with aluminum foil covering
the bottom and sides.
Face down in the container and placing the mixture paired
with a spatula. Put everything in the freezer for a few hours and then pass it
in the fridge for about 30 minutes.
Put the ricotta in a bowl, mix together the sweetener and
vanilla well. Work with an electric mixer for a few minutes. In another bowl,
beat the egg whites with the sugar and only when taken together some
consistency.
Once the preparation is ready to unite and beat with
electric mixer and then refrigerate. You can cut and serve with the addition of
a little whipped lightened.