Berry Ricotta Pie
16 ounces Dragone® Part-Skim or Whole Milk Ricotta Cheese
1/2 cup powdered sugar
1 teaspoon almond extract
2 tablespoons lemon juice
Zest of one lemon
1 1/4 cups heavy whipping cream
1 9-inch deep graham cracker crust
1 1/2 cups fresh mixed berries (raspberries, blueberries, etc.)
In the bowl of an electric mixer, combine the Dragone® Part-Skim or Whole Milk Ricotta Cheese, sugar, extract, juice and zest.
Beat until smooth. Then, transfer the mixture to a large bowl.
Add the whipping cream to mixing bowl and whip until stiff peaks form. Then, gently fold the whipping cream into the Dragone® Part-Skim or Whole Milk Ricotta Cheese mixture until well blended. Pour it into the crust and chill for 4 hours or until firm.
When ready to serve, top the pie with the berries.