Recipe - Mango Ricotta Cake

1 pound Lowfat ricotta cheese
One half cup Sugar
3 tablespoon Cornstarch
1 teaspoon Lemon zest; grated
3 lg Eggs; separated
2 teaspoon Unsalted butter
One fourth cup Sliced almonds
One fourth cup Confectioner's sugar
Three fourths pound Mango slices; drained

Prep: 15 min, Cook: 15 min.

Preheat oven to 400øF. Combine first 4 ingredients and egg yolks in a
mixing bowl. Beat with an electric mixer until smooth. Using clean dry
beaters, beat egg whites in another mixing bowl until stiff but not dry.
Gently fold egg whites into ricotta mixture. Melt butter in a 10 inch
ovenproof skillet over medium high heat. Add almonds and saut‚ 1 minute or
until golden. Remove from heat. Spoon ricotta mixture evenly into skillet.
Cook about 1 minute without stirring. Transfer to oven and bake 1214
minutes or until just set. Run a spatula around edge of cake and invert
onto a serving platter. Sift confectioner's sugar over cake just before
serving. Garnish with mango slices.
Posted to recipeludigest by molony molony@scsn.net on Feb 23, 1998