Photographed is the Glazed Strawberry Cheese Pie

A slice of this pie looks beautiful on a plate and tastes exquisite.

Single Pie Crust
1 cup ricotta cheese (250 mL)
5 oz regular cream cheese (150 g)
1/2 cup SPLENDA® Granular (125 mL)
2 tsp lemon juice (10 mL)
Blueberry Topping:
13/4 cups frozen blueberries, (425 mL)
1/2 cup water (125 mL)
1/4 cup SPLENDA® Granular (50 mL)
3/4 tsp Thickening Agent, page 66 (3 mL)

Single Pie Crust

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process ricotta cheese until smooth. Add cream cheese, SPLENDA® Granular and lemon juice; process until smooth. Spread evenly over baked crust.
Chill until firm.

Blueberry Topping: In saucepan, combine blueberries, water, SPLENDA® Granular and Thickening Agent, page 66. Bring to boil and cook until blueberry sauce thickens. Allow to cool slightly. Pour topping over chilled cheese layer, leaving outer edge bare. Refrigerate pie. Later garnish with Crème Fraiche, page 67 around outer edge of pie, if desired.

Nutritional Analysis: 10 servings, 1 serving:
195.5 calories; 9.3 g protein; 14.3 g fat; 7.3 g carbs

Variations: Glazed Raspberry Cheese Pie: Substitute frozen unsweetened raspberries. (6.6 g Carbs)

Glazed Strawberry Cheese Pie: Substitute frozen unsweetened strawberries. (6.7 g Carbs).