This is a great, healthy dessert just right for hot summer evenings when you don’t want to cook.
- 1 package graham cracker crust (2 pie shells) or chocolate crusts
- 1 small box of strawberry banana jello
- 1 carton strawberry/banana low-fat yogurt
- 1 carton ricotta cheese
- 1 banana
- 1 pint strawberries
- 1 can whipping cream
- 1 cup boiling hot water
Mix contents of strawberry banana jello and one cup boiling water. Mix until dissolved. Add four ice cubes, carton of yogurt, one cup of ricotta cheese and blend in blender until smooth. Fill bottoms of two pie shells with sliced bananas. Pour jello, yogurt and ricotta mixture into the two pie shells. Put in refrigerator to gel … (about two hours). When you are ready to serve top with whipping cream and decorate with sliced strawberries. If you prefer, you can make one pie and use the leftover mixture in individual custard dishes.