Low-Fat Ginger Ricotta Pie

June 16, 2008 at 3:56 am Leave a comment

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


  • 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


  • 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.

Entry filed under: clean eating, food review, recipes.

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