Low-Fat Ginger Ricotta Pie

 For some reason, I got a bit crazy one day at the grocery store and filled the fridge with fat-free ricotta cheese.  Even though the cheese doesn’t expire until July, it seemed like a good time to whip up something delish with a couple of the containers.  I had some ginger preserves left over from my PB&J party, and voila… a subtly sweet, delicately flavored - yet healthy - dessert was born!

Low-Fat Ginger Ricotta Pie

Ingredients

• 2 15-ounce containers Fat-Free Ricotta Cheese
• 1/2 cup Egg Beaters (equivalent to 2 eggs)
• 9 tablespoons Splenda Granulated
• 3/4 cup Ginger Preserves
• 1 Refrigerated Pie Crust

Directions

• Preheat oven to 375 degrees.
• Roll out crust into 9-inch pie plate.
• In a large bowl, blend ricotta, Egg Beaters, Splenda and preserves.
• Pour into pie crust.
• Bake in preheated oven for 1 hour to 1 hour, 15 minutes, depending on oven temperature.
• Let cool and, if desired, garnish with thinned ginger preserves and ginger snap halves.
• Cut into 16 thin slices.