| 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
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”