Yogurt, Ricotta and Strawberry Pie
Prep Time
Price Per Serving
Cooking Mode
325 mL (1 ⅓ cups) cup chocolate cookie crumbs
60 mL (¼ cup) cup butter, melted
1 packet (7 g) oz plain gelatin powder
60 mL (¼ cup) cup orange juice
500 mL (2 cups) cup light ricotta cheese
250 mL (1 cup) cup plain low-fat yogurt
45 mL (3 tablespoons) tbsp sugar
1 mL (¼ teaspoon) tsp vanilla
250 mL (1 cup) cup Pure Strawberry Jam
fresh strawberries
mint leaves
325 mL (1 ⅓ cups) cup chocolate cookie crumbs
60 mL (¼ cup) cup butter, melted
1 packet (7 g) oz plain gelatin powder
60 mL (¼ cup) cup orange juice
500 mL (2 cups) cup light ricotta cheese
250 mL (1 cup) cup plain low-fat yogurt
45 mL (3 tablespoons) tbsp sugar
1 mL (¼ teaspoon) tsp vanilla
250 mL (1 cup) cup Pure Strawberry Jam
fresh strawberries
mint leaves
Directions
1Preheat the oven to 180˚C (350˚F).
2Melt the butter by heating in a microwave oven for about 30 seconds. Combine the butter and cookie crumbs until smooth. Press evenly into a 23 cm (9") pie plate. Bake for 5 minutes. Remove from the oven and let cool for 30 minutes.
3While the pie crust is cooling, pour the gelatin powder and orange juice into a small bowl. In a large bowl, combine the ricotta, yogurt, sugar, and vanilla. Dissolve the gelatin powder and incorporate with the ricotta/yogurt mixture, stirring until smooth.
4Pour the ricotta/yogurt mixture into the pie crust. Refrigerate for one hour.
5Heat the jam in the microwave for 15 seconds and carefully glaze the pie filling. Decorate with fresh strawberries and mint leaves.
6:Serve with coffee
Tips
1
Tip Aide-gourmet: To dissolve the gelatin, simply place the bowl of gelatin powder and orange juice in a bowl filled with hot water.
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Personal Note
Personal Note