Yield: 1 Servings
|1½ pounds||Ricotta cheese|
|1½ cup||Confectioners' sugar|
|3 tablespoons||Heavy cream|
|12 \N||Cherries, quartered|
|2 ounces||Baker's sweet chocolate, coarsely g|
|2 ounces||Slivered almonds|
|1 \N||Prepared chocolate crust|
|\N \N||Grated baker's sweet chocolate (opt|
1. Combine ricotta cheese, confectioners' sugar and heavy cream in large mixing bowl; blend well until smooth and creamy.
2. Add cherries, 2 ounces chocolate and almonds; stir to blend in.
3. Pour into prepared crust. Decorate with sprinkling of grated chocolate, if desired.
4. Cover with foil and freeze 3 hours before serving. (If pie becomes solid, allow to soften slightly before serving.
Source: The Complete Around the World Cookbook Vergie Ewing, Editor, Homemakers Monthly Recipelu nov.19,97 Posted to recipelu-digest Volume 01 Number 529 by P&S Gruenwald <sitm@...> on Jan 14, 1998