Side Pannel
Frozen Vanilla Truffle Pie
Ingredients List
- 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
Directions
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.
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.
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