Mocha Ricotta Pie
Author/Submitted by: Woman's Day Low-Calorie Dessert Cookbook (pg. 150-151),
"Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996
Pies & Pastries
plus 1 teaspoon
part-skim ricotta cheese,
Pour the mocha mixture into the baked pie shell and refrigerate until the filling sets. Remove the pie from the refrigerator about 30 minutes before serving. Just before serving, put the remaining teaspoon of cocoa in a small sieve and shake it over the surface of the pie.
Pour 1/4 cup water into a bowl or cup and sprinkle on the gelatin; put the remaining cup of water in a small pot and bring to a boil. Meanwhile, measure 1 tablespoon of the cocoa, the instant coffee, sugar, and amaretto into a mixing bowl, pour on the boiling water, and stir briefly. Immediately scoop in the softened gelatin and stir until it has completely dissolved. Put aside to cool. Pour the mocha mixture into the blender and with the motor running, add the ricotta cheese, a heaping tablespoon at a time. After all the ingredients have been thoroughly blended, give a final burst at high speed.