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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°F. | 2. Add the salt to the egg whites and beat until stiff peaks form. | 3. Store beaten egg whites in the refrigerator. | 4. In a large bowl, add the ricotta cheese, sugar, vanilla, orange rind and lemon rind. Mix well. | 5. In another bowl, beat heavy cream until slightly thick. | 6. Add it to the ricotta mixture. | 7. Add the egg whites and gently fold them into the mixture. | 8. Arrange the pie crust into a deep dish glass pie plate. | 9. Pour the filling into the dishand bake 15 minutes. | 10. Turn heat down to 350 and bake for 1 hour, turning the plate around occasionally. | 11. Remove from oven, let it cool. | 12. Cover it with plastic wrap and refrigerate it overnight (or at least 4 hours). | 13. Cut into 10 slices and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	1			-	-	-	-
milk ricotta cheese	2	lbs		1578.5033	27.5784	102.1491	117.7527
heavy cream	1/2			204.0	1.6440000000000001	1.704	21.648000000000003
confectioner ' sugar	1	cup		-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
lemon	1/2	teaspoon	rind	0.6404	0.2058	0.0243	0.0066
orange	1/2	teaspoon	rind	0.8812	0.2203	0.0176	0.0022
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.