Here's a quick, easy and healthier Italian dessert made with part skim ricotta. Healthy is a term we use loosely on this site here today. I did use part skim ricotta, but then there's the rest of the ingredients. It is a delicious dessert and easy enough for me to do. I don't bake much and I didn't mess this up, so neither will you :)
3 lbs part skim ricotta
12 eggs, separate yolks from whites
2 cups powdered sugar
1 Entennmann's all butter loaf cake
2 tbsp each of vanilla and orange extract
Buttered 9x13 pan
In one bowl add ricotta, yolks, extracts and sugar and fold gently with spatula
In a separate bowl add whites and beat with hand mixer until stiff
Cut pound cake into 1/4 inch slices and line sides of buttered pan, I got 16 slices and used 13 for the "walls"
Crumble remainder of cake, for me that was 3 sliced, use that to line the bottom of the tray, press firmly into pan bottom so it wont come up when you pour in ricotta batter.
Fold in whites to ricotta mixture, 1/4 of the eggs at a time, then pour in baking pan.
Bake in preheated oven at 325 degrees for 70 minutes and a toothpick comes out clean. If toothpick comes out with cake on it, bake additional 10 minutes at a time til the toothpick comes out clean.
Turn off oven and leave in the oven for 1 hour.
Cool on the counter for an additional hour, then chill in fridge overnight.
Serve chilled, with powdered sugar on top.