Recipe - Frozen Vanilla Truffle Pie

8 ounce Light ricotta cheese
Three fourths 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

In electric blender or food processor container, blend ricotta and
One fourth 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 One half 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