• 1 lb. lowfat ricotta cheese
• 1/2 cup sugar
• 3 Tbs. cornstarch
• 1 tsp. lemon zest
• 3 large eggs, separated
• 2 tsp. unsalted butter
• 1/4 cup sliced almonds
• 1/4 cup confectioner's sugar
• 3/4 lb. mango slices, drained

Preheat oven to 400°F. Combine first 4 ingredients and egg yolks in a mixing bowl. Beat with an electric mixer until smooth. Using clean dry beaters, beat egg whites in another mixing bowl until stiff but not dry. Gently fold egg whites into ricotta mixture. Melt butter in a 10 inch ovenproof skillet over medium high heat. Add almonds and sauté 1 minute or until golden. Remove from heat. Spoon ricotta mixture evenly into skillet. Cook about 1 minute without stirring. Transfer to oven and bake 12-14 minutes or until just set. Run a spatula around edge of cake and invert onto a serving platter. Sift confectioner's sugar over cake just before serving. Garnish with mango slices.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 250, fat 10.2g, 36% calories from fat, cholesterol 125mg, protein 10.6g, carbohydrates 30.3g, fiber 1.3g, sugar 25.9g, sodium 104mg, diet points 6.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.5, Bread: 0.2, Lean meat: 1.5, Fat: 1.4, Sugar: 1.0, Very lean meat protein: 0.0

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