Winter is when we eat persimmons. Fresh or baked in a pie.

ingredients

Sojas mērce Kikkoman par 43% mazāk sāls 150ml

1 Ola

50 grami Olu baltums

100 grami Dabīgais jogurts

80 grami Auzu pārslas

50 grami Piens 2%

1 tējkarote Cepamais pulveris

Saldinātājs pēc izvēles

Sojas mērce Kikkoman par 43% mazāk sāls 150ml

3 Olas

100 grami Olu baltums

300 grami Kulinārijas biezpiens "Baltais"

180 grami Vājpiena biezpiens

250 grami Svaigais siers Ricotta Lago Maggiore 6%

220 grami Hurma

190 grami Bumbieris

30 grami Kukurūzas ciete

Vaniļa

Saldinātājs pēc izvēles

preperation

1. Add egg, egg white, natural yoghurt, milk and sweetener to the oatmeal. Mix and leave to swell for ~20 minutes.

2. Cut the pear and the persimmon into small cubes.

3. 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).

4. Pour the oat flakes mixture into the baking tin and spread it out.

5. Top with the curd mixture.

6. Place in the oven at ~175 °C and bake for ~40-45 minutes until the top is lightly browned.