Try this Frosty Ricotta Cheese Pie recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl,beat frozen orange juice concentrate for about 45 seconds.Spoon in softened ice cream and blend.Fold in whipped topping,Ricotta cheese and food coloring,if desired. Blend until smooth.Place bowl in the freezer for 15 to 20 minutes until mixture will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each pie crust.Spoon Ricotta mixture into crusts; do not over fill.Cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight.Let stand for 20 to 30 minutes at room temperature before serving.Garnish with peach slices,raspberries and mint sprigs,if desired.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 94 | ||
Calories from Fat: 22 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 44.4mg | 2 % | |
Potassium 52.8mg | 1 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 14.2g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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