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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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 161 (51%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 70.3mg||22 %|
|Sodium 283.5mg||10 %|
|Potassium 283.5mg||7 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.7g|
|Protein 25.8g||37 %|
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Calories per serving: 313
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