Ricotta Pie

Base:

100 g biscuit water and salt, crushed

½ cup PureggWhites (100 ml)

1 cup of crushed nuts (90 g)

FILLING:

2 ½ cups PureggWhites (500 ml)

200g low fat ricotta

1 onion, sliced ​​into 4 parts (100 g)

2 cloves garlic, chopped (8 g)

1 cup of soy extract (60 g) salt reduced

Salt

1 scallion chopped (15g)

PREPARATION

Make the dough: mix all the ingredients until smooth. Wrap it in plastic wrap and let rest in the refrigerator for 1 hour. With the help of the hands, the dough evenly over the bottom into a round shape of slightly firm background. Remove from the oven and set aside. Mix the egg whites, ricotta cheese, onion, garlic and seasoning if necessary, season with salt.

Add green onions , mix and spread this cream over the dough . Bake in preheated oven (160 ° C ) and bake for about 45 minutes or until the stick a toothpick in the filling, it comes out clean, damp . Serve hot or cold, plain or accompanied by various salads