The squares of ricotta and strawberries jam are produced with a little quantity of fats, without butter and oil...


- 250g ricotta

- 100g sugar

- 2 eggs

- 100ml milk

- 120g flour

- the rind of one lemon



In a bowl work the ricotta until it become smooth, then add the eggs and the milk. Continue to mix, then add the flour and the rind of one lemon.

Pour the mixture into a cake-tin previously covered with a parchement paper. Cook in a pre-heated oven to 170° for about 30 minutes.

Let it cold then spread it with jam and cut it in a lot squares.



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