->Cannoli 05 <-

chocolate or graham cracker pie shell

15-oz container part-skim ricotta cheese

1/2 C creme de cacao

2 eggs or 1/2 thawed egg white product (cholesterol-free egg substitute)

3 T. miniature chocolate chips

1/8 tsp. salt

low calorie sweetener to equal 16 tsp. (8 packets)

Unwrap pieshell and set aside. Combine ricotta creme de caco and eggs in a blender or food processor and process smooth. Spoon half

of the filling mixture into the pieshell. Sprinkle the surface

evenly with sweetener. Then pour the remaining filling into a large

spoon held over the surface of the pie so that the rest of the

filling mixture layers on top of the sweetener without disturbing

it, so that the sweetener is in the middle of the pie. Sprinkle

the top of the filling evenly with the chocolate chips. Bake the

pie uncovered in a preheated 350-degree oven for one hour. Cool at

room temperature, then chill and store in the refrigerator.