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 … Continue reading Ricotta Pie