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Cream Cheese and Ricotta Fruit Pie Recipe
|For the filling|
|Cream cheese||6 Ounce (2 Packages Of 3 Ounce Each)|
|Ricotta cheese||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||3 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|9 inch graham cracker crust||1 (Prepared In Glass Pie Plate)|
|For the topping|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1 Tablespoon|
|Sliced fresh strawberries/Peaches / grapes||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2243 Calories from Fat 1285
% Daily Value*
Total Fat 145 g223.1%
Saturated Fat 74.3 g371.7%
Trans Fat 0 g
Cholesterol 733.6 mg
Sodium 1326.5 mg55.3%
Total Carbohydrates 185 g61.5%
Dietary Fiber 3.2 g12.6%
Sugars 124.9 g
Protein 52 g103.6%
Vitamin A 76.3% Vitamin C 12.6%
Calcium 64.5% Iron 50%
*Based on a 2000 Calorie diet
Microwave on Power 5 for 1 to 1 1/2 minutes, or until softened.
Add remaining filling ingredients.
Beat at medium speed of electric mixer until smooth.
Pour into prepared graham cracker crust.
Microwave on Power 5 for 10 to 14 minutes, or until edges of filling are firm and center is soft-set, rotating pie plate 3 times during cooking cycle.
Let stand on counter for 10 minutes.
In small mixing bowl, blend sour cream and sugar.
Spread on top of pie.
Refrigerate for 4 hours.
Top with fresh fruit before serving.