6 servings

300 gr ricotta

300 gr unsweetened nonfat plain Greek yogurt

3 yolks

3 tbsp cilantro finely chopped

1 tsp thyme

1 tsp turmeric powder

1 tsp sea salt

pepper to taste

3 egg whites

300 gr cooked asparagus tips

1 tbsp nutritional yeast

1 tbsp chopped chives 

Line the bottom of a rectangular baking dished measuring approximately 22x32 cm with parchment paper. Grease the paper with a little olive oil. Sprinkle nutritional yeast over entire base.

In a large bowl add the ricotta and yogurt and mix with an immersion blender until well ground. Separate 250 grams of this mixture and set aside.

Then add the yolks to the bowl, one by one, beating with a manual mixer, add the cilantro, thyme, turmeric, salt and pepper. Set aside.

Preheat the oven to 350º C.

In another bowl, beat the egg whites until they are firm. Then using a spatula start folding the beaten whites to the ricotta mixture, without beating so as not to lose volume. Pour the mixture into the baking dish, smooth the surface and bake for 12 to 14 minutes, or until a toothpick inserted comes out dry.

Remove from the oven, let cool a few minutes and remove from the mold on another greased paper. Let it cool.

Now spread the reserved ricotta and yogurt mixture over the entire surface of the roll with the help of a spatula. Then add the asparagus tips lined up in the direction of the shorter side of the pan (so that when you cut the slice, you can see the circles). Then roll from the longest side. Sprinkle chives or dill on top. Serve in slices.

Per serving: 140 gr

Cal: 178.6 P: 16.3 F: 8.7 Cb: 7.3