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Sweet Ricotta Pie
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Crust Ingredients:
3/4 cup butter, softened
1/3 cup Splenda
1 large egg
2 teaspoons vanilla extract
1 cup Atkins Bake Mix or Whey Protein Isolate (or a mix of the two)
1 cup Bob's Red Mill Vital Wheat Gluten Flour
1/4 teaspoon salt
In large bowl, with mixer at low speed, beat butter with Splenda until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium; beat in egg until blended. Beat in vanilla. With wooden spoon, stir in flours and salt until dough begins to form. With hands, press dough together. Shape dough into a disk and wrap in plastic wrap; refrigerate 30 minutes or until dough is firm enough to handle.
Filling Ingredients:
1 package (8 ounces) cream cheese, softened
3/4 cup Splenda
1 tsp liquid sweetener
1/2 teaspoon ground cinnamon
1 container (32 ounces) ricotta cheese
5 large egg whites, beaten
In large bowl, with mixer at low speed, beat cream cheese, Splenda, liquid sweetener, and cinnamon until blended. Increase speed to high; beat until light and creamy. Reduce speed to medium; add ricotta cheese and all but 1 tablespoon egg whites and beat just until blended. Set filling aside.
Preheat oven to 400°F. Lightly grease 13" by 9" glass baking dish.
With floured hands, press dough onto bottom and up sides of baking dish. Brush reserved egg white over dough. Pour in ricotta mixture; spread evenly. With fingers, gently push edge of dough into scalloped design around top of filling.
Bake pie 25 minutes; reduce heat to 350°F and bake 10 to 15 minutes longer, until center barely jiggles. Cool completely in pan on wire rack. Cover and refrigerate 6 hours or overnight, until well chilled.
Total Carbs in Cake: 63 Serves 20 - Carbs per serving: 3.2
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