Winter is when we eat persimmons. Fresh or baked in a pie.
Add egg, egg white, natural yoghurt, milk and sweetener to the oatmeal. Mix and leave to swell for ~20 minutes.
Cut the pear and the persimmon into small cubes.
To prepare the filling, add the egg whites, both curds, cornstarch, and sweetener to three eggs and beat until smooth. Then stir in the fresh ricotta cheese (do not blend it to prevent it from curdling).
Pour the oat flakes mixture into the baking tin and spread it out.
Top with the curd mixture.
Place in the oven at ~175 °C and bake for ~40-45 minutes until the top is lightly browned.
Finished product weight 1510
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
