Yogurt, Ricotta and Strawberry Pie Recipe

Name: Yogurt, Ricotta and Strawberry Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 325 mL (1 1/3 cups) chocolate cookie crumbs; 60 mL (1/4 cup) butter, melted; 1 packet (7 g) plain gelatin powder; 60 mL (1/4 cup) orange juice; 500 mL (2 cups) light ricotta cheese; 250 mL (1 cup) plain low-fat yogurt; 45 mL (3 tablespoons) sugar; 1 mL (1/4 teaspoon) vanilla; 250 mL (1 cup) Pure Strawberry Jam; fresh strawberries; mint leaves

Ingredients

325 mL (1 1/3 cups) chocolate cookie crumbs
60 mL (1/4 cup) butter, melted
1 packet (7 g) plain gelatin powder
60 mL (1/4 cup) orange juice
500 mL (2 cups) light ricotta cheese
250 mL (1 cup) plain low-fat yogurt
45 mL (3 tablespoons) sugar
1 mL (1/4 teaspoon) vanilla
250 mL (1 cup) Pure Strawberry Jam
fresh strawberries
mint leaves

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Preheat the oven to 180?C (350?F).
Melt 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.
While 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.
Pour the ricotta/yogurt mixture into the pie crust.
Refrigerate for one hour.
Heat the jam in the microwave for 15 seconds and carefully glaze the pie filling.
Decorate with fresh strawberries and mint leaves.