Lemon Ricotta Pie – Low Carb, Gluten Free, Keto, THM S

Lemon Ricotta Pie – Low Carb, Gluten Free, Keto, THM S

Ingredients

• 1 pie crust ((recipe Easy Low Carb, or your favorite crust))
• 2 cup whole milk ricotta cheese
• 4 oz cream cheese ((recipe Easy Low Carb, or your favorite crust))
• 1/2 cup sweetener ((recipe Easy Low Carb, or your favorite crust))
• 1 tsp fresh lemon juice
• 1/2 tsp grated lemon zest ((recipe Easy Low Carb, or your favorite crust))
• 2 tsp gelatin
• 1 cup fresh blueberries ((recipe Easy Low Carb, or your favorite crust))

Instructions

1. Prepare pie crust as directed and bake until golden brown, about 15 minutes.
2. Let cool.
3. Combine the first five ingredients for the filling in a food processor and blend until smooth.
4. With the machine running slowly pour in the gelatin.
5. Blend until smooth.
6. Spread on top of the cooled pie crust.
7. Refrigerate for at least 3-4 hours.
8. Top with berries or whipped cream, if desired.
9. Serve.
10. Store any leftovers in the fridge.
11. Feel free to use more blueberries to cover the top or other berries of your choice