Serves: 8
Total Calories: 314

2 pasteurized eggs, separated, room temperature
2 pasteurized egg whites, room temperature
2 tablespoons granulated sugar
1 tablespoon madeira or dry port
1 1/4 cups part-skim ricotta cheese
1/2 cup cooled espresso or extra-strong coffee
15 lady fingers cookies
2 teaspoons unsweetened baking chocolate

1. In a large bowl, with an electric mixer at high speed, beat all 4 egg whites until firm (not stiff) peaks form set aside.

2. In another large bowl, with an electric mixer at medium speed, beat the 2 egg yolks with the sugar and Madeira until frothy and lemon colored, 1 minute. Gently stir in the ricotta. Fold in the beaten egg whites.

3. Pour the espresso into a shallow bowl or pie plate. One at a time, dip the ladyfingers into the espresso and arrange on the bottom of an 8 x 8-inch glass dish or baking pan (they should fit snugly break some cookies in half, if necessary, to fit).

4. Spread the egg white mixture evenly over the ladyfingers. Cover and refrigerate 6 hours or up to 12 hours. Just before serving, sprinkle evenly with the cocoa.

EXCHANGES
1/2 Carbohydrate
1 Medium-Fat Meat

NUTRITION FACTS
Calories 114
Calories from Fat 44
Total Fat 5g
Saturated Fat 2g
Cholesterol 89mg
Sodium 88mg
Carbohydrate 10g
Dietary Fiber 0g
Sugars 7g
Protein 7g

Nutritional Facts:

Serves: 8
Total Calories: 314
Calories from Fat: 10

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Bread Pudding
Noodle Pudding
Rice Pudding
Tapioca Pudding
Tiramisù
Trifle
Vanilla Ice Cream