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Wholegrain pasta with tuna and avocado
When there's not much time to cook, this recipe is just in time.
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This delicacy has not been cooked for a long time, but since it is very popular in our family, I will be happy to cook it again. This time with fresh raspberries.
Heat the oven to 150 °C degrees.
Beat the egg whites into a light foam. Then gradually, spoon by the spoonful, add powdered sugar, and vanilla sugar, and beat everything into a stiff thick mass. Whip everything for ~8 minutes. In the end, stir in 1 spoonful of potato starch (cornstarch can also be used).
Place the whipped mass on a baking sheet covered with baking paper and smooth it out. You can sprinkle it with chopped almonds.
Put in the oven and bake for ~40-45 minutes.
After baking the meringue, cover it with a towel and let it cool. Then turn it upside down - with the baking paper up (on another baking paper) and carefully remove it.
Meanwhile, prepare the cream – whisk the cottage cheese with milk into a homogeneous mass, and add Philadelphia cream cheese, fresh Ricotta cheese, sweetener, and vanilla. But do it very carefully — do not beat too hard, because the ricotta may curdle. It is better to just stir with a spoon or a silicone spatula.
Spread the meringue biscuit with cream, arrange raspberries on top, and roll it up. You can see how it is done here: https://www.youtube.com/watch?v=fhoceG9SUS4
Decorate as you please!
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Finished product weight 1200
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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