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Ingredients
- 8 ounce Light ricotta cheese
- 3/4 c. Heavy cream, divided
- 1 c. Vanilla lowfat milk chips (can Substitute broken up White chocolate)
- 1 c. Fresh raspberries or possibly Strawberry slices, divided
- 9 x In Oreo Pie crust
Directions
- In electric blender or possibly food processor container, blend ricotta and 1/4 c. heavy cream till smooth. In small bowl, with electric mixer on high speed, beat remaining heavy cream till soft peaks form; set aside. In top of double boiler over warm, not boiling water, heat chips. stirring constantly. Remove from heat. Stir ricotta mix into melted chips till blended; mix in whipped cream.
- Arrange 1/2 c. raspberries or possibly strawberries over bottom of pie crust; top with ricotta mix. Freeze till hard, about 4 hrs. Let stand at room temperature for 20 to 30 min for easier cutting. To serve, garnish with remaining fruit.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 642g | |
| Calories 1325 | |
| Calories from Fat 513 | 39% |
| Total Fat 57.87g | 72% |
| Saturated Fat 35.76g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 290mg | 12% |
| Potassium 814mg | 23% |
| Total Carbs 52.2g | 14% |
| Dietary Fiber 7.7g | 26% |
| Sugars 32.29g | 22% |
| Protein 29.06g | 46% |
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