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Sweet Ricotta Pie
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.
- 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 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
- 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
Preheat oven to 400°F. Lightly grease 13" by 9" glass baking
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
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