Frozen vanilla truffle pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Light ricotta cheese |
| ¾ | cup | Heavy cream, divided |
| 1 | cup | Vanilla milk chips (can |
| Substitute broken up | ||
| White chocolate) | ||
| 1 | cup | Fresh raspberries or |
| Strawberry slices, divided | ||
| 9 | In Oreo Pie crust | |
Directions
In electric blender or food processor container, blend ricotta and ¼ 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 ½ 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
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