Source: centrolottainfarto.com; Photo: fattoincasadabenedetta.it

PRESENTATION

A dessert consisting of a cake made with yogurt, flour, eggs, and lemon.

INGREDIENTS:

Serves three

• 2 yogurts
• 2,5 oz (70 g ) flour
• 2 eggs
• 1 lemon

METOD

Combine the flour, yogurt, and egg yolks.
Mix vigorously.
Fold in the egg whites, whipped until stiff.
Add the lemon juice or grated zest.
Pour the mixture into a greased baking pan.
Bake for 20 minutes at medium temperature.

ALLERGENS:

Flour: contains gluten from cereals listed in EU Regulation 1169/2011.

Lemon: possible lemon intolerance or cross-reactivity in individuals allergic to grass pollens.

Egg: listed among allergens in EU Regulation 1169/2011.

Yogurt: contains milk proteins and lactose.

NOTE

Prepare and handle under strict hygienic conditions.

Nutritional benefits of the ingredients:

Flour (especially whole grain): provides zinc, which supports proper immune system function; also suitable for individuals with kidney disease.

Lemon: rich in antioxidant compounds (vitamin C, beta-carotene, cryptoxanthin, lutein, and zeaxanthin) that promote liver cell regeneration, support immune function, and protect the cardiovascular system; also suitable for kidney patients.

Eggs: a source of vitamin E, which protects the immune system from harmful fatty acids.

Low-fat yogurt: supports proper cardiovascular function.

SAFETY / INTENDED USE

May also be administered in cases of:
• Anorexia – weight loss
• Nausea and vomiting
• Dysphagia (chewing and swallowing difficulties)

Not recommended for individuals affected by:
• Mucositis – oral cavity lesions
• Xerostomia (dry mouth)