Name: Frozen Vanilla Truffle Pie
Ingredients: 8 oz Light ricotta cheese; 3/4 c Heavy cream, divided; 1 c Vanilla milk chips (can; Substitute broken up; White chocolate); 1 c Fresh raspberries or; Strawberry slices, divided; 9 In Oreo Pie crust

[Esther Edwards Burr at the death of her husband Aaron said], “Had not God supported me by these two considerations: first, by showing the right he has to his own creatures, to dispose of them when and in what manner he pleases; and secondly, by enabling me to follow him beyond the grave, into the eternal world, and there to view him in unspeakable glory and happiness, freed from all sin and sorrow; I should, long before this, have been sunk among the dead, and been covered with the clods of the valley- God has side ends in all that he doth. This thing did not come upon me by chance; and I rejoice that I am in the hands of such a God.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pies	1	Servings

INGREDIENTS

8	oz	Light ricotta cheese
3/4	c	Heavy cream, divided
1	c	Vanilla milk chips (can
		Substitute broken up
		White chocolate)
1	c	Fresh raspberries or
		Strawberry slices, divided
9		In Oreo Pie crust

INSTRUCTIONS

In electric blender or food processor container, blend ricotta and
1/4 cup heavy cream until smooth. In small bowl, with electric mixer
on high speed, beat remaining heavy cream until soft peaks form; set
aside. In top of double boiler over hot, not boiling water, melt
chips. stirring constantly. Remove from heat. Stir ricotta mixture
into melted chips until blended; fold in whipped cream.
Arrange 1/2 cup raspberries or strawberries over bottom of pie crust;
top with ricotta mixture. Freeze until firm, about 4 hours. Let stand
at room temperature for 20 to 30 minutes for easier cutting. To
serve, garnish with remaining fruit.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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