How to make a light pastiera? In this article I will explain a recipe that I successfully made last year: a light Neapolitan pastiera, with a low glycemic index and without butter, ideal for those on a diet and who must keep an eye on fats and sugars. Here is the recipe.

LIGHT PASTIERA: THE GOOD AND SUPER-FAST RECIPE
For the shortcrust pastry:
300 g of fiberpasta flour or 250 g of wholemeal flour
125 g of low-fat yogurt cold from the fridge
80 g of sugar
the grated rind of a lemon
cinnamon a pinch
salt a pinch
an egg whole
a tip of a teaspoon of baking powder

Procedure: in a bowl mix flour + sugar + herbs + yeast, make a hole in the center and add the egg with the yogurt. Work the mixture quickly until you get a ball. Cover it with cling film and keep it in the fridge. Let’s move on to the filling.

For the filling:
125 gr precooked spelled pedon (or alternatively half a jar of precooked wheat)
200 ml skimmed milk
500 gr light ricotta santa lucia or granarolo
grated orange
peel the grated lemon peel a
few drops of lemon flavor or wildflower
cinnamon to taste
a pinch of salt
200 g of egg white
70 g of sugar
half a teaspoon of stevia

Cook the precooked spelled (half a bag) with the skimmed milk, salt and a spoonful of sugar, always mixing for about ten minutes: transfer it to the mixer and blend it for a few seconds.
In a separate bowl, mix the ricotta (which is required to drain for at least half an hour) with the sugar, stevia and aromas. Take the shortcrust pastry out of the fridge, roll it out two-thirds into a thin layer and line a cake pan of about 26 cm. From the remaining third make strips. Beat the egg whites until stiff. Add the precooked spelled cream to the ricotta, then add the egg whites one spoonful at a time. Sprinkle the bottom of the pan with breadcrumbs (optional). Pour the ricotta mixture and close the pastiera with the strips by making a grid.