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
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
Yields
1 Servings