This is a lightly sweet dessert that is also a wonderful breakfast or snack as it is truly a good choice food. No guilt! Really delicious. Make it a weekly addition to your menu. I love when I open the fridge in the morning and there is a Sweet Ricotta Berry Pie to greet me.

This is a soft beautifully textured custard, not a firm cake. Bake this for 30 minutes and check for doneness.

RicottaPie-pic

5 from 1 reviews
Sweet Ricotta and Berry Pie
 
Prep time
Cook time
Total time
 
Ingredients
  • 3 eggs
  • ⅓ cup Truvia or ⅔ cup Splenda Granulated
  • ½ cup milk
  • 1 teaspoon pure vanilla extract
  • One, 15 ounce container POLLY-O original or part skim ricotta cheese (NO fat free as gums and starches turn the dish grainy)
  • ½ cup fresh blackberries, raspberries or blueberries
Instructions
  1. Preheat oven to 325 degrees.
  2. Using the blender, pulse the eggs, Truvia, milk, vanilla and ricotta until smooth. Pour filling into glass or ceramic pie plate that has been coated with vegetable non stick spray. Drop the berries decoratively into the custard.
  3. Bake for 30 to 35 minutes, until the filling is slightly puffed at the edges, barely golden and just set - meaning it should be slightly jiggly in the center when you gently move the pie plate from side to side - a little soft in the center is desired. Remember that it is a custard and doesn't hard set as a cake would.
  4. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.
  5. DO NOT OVERBAKE.

Our Products

No Regain Inspire

Check Out Our Featured Products