The sweet pumpernickel saves this dessert any mass of sugar. At the same time, it harmonizes perfectly with the marinated orange fillets and the creamy ricotta. This cream cheese, by the way, is half the fat of mascarpone, which is usually used for such treats. Be sure to serve this dessert in a glass: this is the only way to see the different layers of fruit, pumpernickel and ricotta cream, and after all, the eye eats with you.
Remove the peel from the oranges and fillet them. Place the orange fillets in a small baking dish and pour Cointreau over them. Add the star anise, cover the baking dish and place it in the refrigerator for one night.
The following day, crush the pumpernickel slices with a large knife or food processor to very fine crumbs and place in a wide dish. Mix with brown sugar and cinnamon. 3.
Put the low-fat yogurt and ricotta in a suitable bowl and mix together with the honey until smooth.
4. have four glasses ready and pour 1-2 tbsp of the pumpernickel mixture into each glass. place a few of the pickled orange fillets on top and cover with a generous layer of ricotta cream. If there are still orange fillets and ricotta cream after the first round, you can layer a second time. Otherwise, apply a layer of crumbs as a finishing touch. The filled jars must now be placed in the refrigerator for at least 120 minutes to allow the flavors to develop
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