I don't know why, but I decided I would make this in a tart pan today. You can decide if you want a tart pan or a pie pan. So what difference does it make? What's the difference between a pie or a tart? If I put this in a pie pan, it would be a pie. If I make it in a tart pan, it's a tart. It's all in the shape I guess.
I just wanted to use my new tart pan for the first time. So today it's a tart! This is based on Olive Garden's Chocolate Ricotta Pie recipe which is available on their website. I started from there, and converted it to low carb and gluten free. You may come up with your own variation but this was so good to me! The original recipe called for almond extract. I decided on vanilla instead since I love LOTS of vanilla flavor. Since I did not make it in time to chill overnight I put it in the freezer for a couple hours so that it was a soft frozen. I decided I really like it that way! Especially in the tart as it was much easier to remove from the pan semi-frozen. If I were to make it a pie, I probably would just chill it all day or overnight.
The crust I used was one I use often as a graham cracker crust substitute. It tastes so much like a graham cracker crust that it has become my main recipe for anything that calls for that. You can make it taste even more so by adding Capella Graham Cracker Flavor Drops (about 16 drops) to the melted coconut oil before mixing it in. I'm running out of it so didn't use them today but it still tasted pretty much like a graham cracker crust to me.
CHOCOLATE RICOTTA PIE OR TART
1 cup golden flaxseed meal
1 scoop whey protein, Pure Protein, Vanilla Creme -- (1/3 cup) - whatever brand you have, this is the brand I used.
1/4 cup equivalent of sugar -- (1 Tbsp + 2 tsp Truvia, or 6 packets)
1/4 cup coconut oil -- (OR butter), melted
1 pound ricotta cheese
3/4 cup equivalent of powdered sugar -- (I powdered 5 tbsp. + 1 tsp Truvia in my coffee grinder)
2 teaspoons vanilla extract
1/2 cup Nestle Dark Chocolate Morsels (OR sugar free chocolate chips - I found the carb count is about the same for most, and most have malitol.)
1 1/4 cups heavy cream
1/2 tablespoon sugar-free vanilla pudding and pie filling mix
1/8 teaspoon stevia extract
Crust: In medium bowl, add flaxseed meal, whey protein, powdered sweetener, and coconut oil OR butter. Mix well with a fork. Press into the bottom of a 10-inch pie plate. Bake in 350F oven preheated, for 10 minutes. Let cool.
Filling: In medium bowl add ricotta cheese and powdered sweetener. Mix with electric beater and set aside.
In a food processor add chocolate morsels and pulse until chopped but not too fine.
Fold chopped chocolate morsels into ricotta mixture and chill.
In another bowl add heavy cream, sugar-free pudding mix, and stevia extract. Whip until stiff.
Fold into ricotta and chocolate mix, half at a time. Spread over cooled crust. freeze 2 hours, or chill overnight in refrigerator. (I like it partially frozen myself!)
If desired you can drizzle some sugar-free chocolate syrup over the top or just top with whipped cream.
"This is based on Olive Garden's recipe for their Chocolate Ricotta Pie, LC and GF, can be frozen or chilled in the frig."
"© Ginny's Low Carb Kitchen, 6/25/2014"
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8 servings: 439 Calories; 38g Fat (74.2% calories from fat); 13g Protein; 16g Carbohydrate; 5g Dietary Fiber (11g net carbs)
12 servings: 293 Calories; 25g Fat (74.2% calories from fat); 9g Protein; 11g Carbohydrate; 3g Dietary Fiber; (8g net carbs)
16 servings: 220 Calories; 19g Fat (74.2% calories from fat); 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; (5g net carbs)