The “Ciambellone light” from Fattorie Girau uses goat milk, whole eggs, and whole wheat flour. It’s considered “più leggero” with these ingredients rather than the classical ones. Then there’s the Melarossa version, which uses no butter and totals 160 kcal per serving. But hmm, the Cookist version probably uses egg whites for a lighter result.
For a super-light “Ciambellone Leggero,” I’ll skip butter, milk, and use egg whites instead of whole eggs. I’ll start with ingredients like 4 egg whites, 180g sugar (maybe cut back and swap with whole cane sugar), and 250g of integral flour. This could offer a reduced-calorie, fluffier version!
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