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CANNOLI PIE
Serves eight

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.

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