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1
Heat oven to 450F.
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2
Unroll pie crust and place in 8- or 9-inch spring form pan, pressing crust up side of pan to top edge.
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3
Prick bottom and side of crust with fork.
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4
Bake 9 to 11 minutes or until lightly browned.
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5
Cool completely, about 30 minutes.
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6
In a 1-quart saucepan, place 1/2 cup of the milk.
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7
Sprinkle gelatin over milk; let stand 5 minutes to soften.
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8
Stir in remaining 1/2 cup milk and 1/4 cup Splenda Sugar Blend for Baking.
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9
Cook on low heat, stirring frequently, until gelatin is completely dissolved (do not boil).
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10
Pour milk mixture into blender.
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11
Add ricotta cheese and vanilla, cover and blend until pureed.
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12
Pour into large bowl and stir in whipped topping and yogurt.
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13
Remove side of pan, remove crust from pan and place crust on serving plate.
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14
To create collar for crust, wrap piece of string around outside of crust to measure; cut sheet of waxed paper length of string plus 3 inches.
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15
Fold waxed paper in half lengthwise then fold in half again.
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16
Wrap around outside of crust and staple collar together to secure around crust.
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17
Pour filling into cooled baked crust.
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18
Refrigerate until set, about 2 to 3 hours.
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19
In 1 1/2-quart saucepan, mix 1/4 cup Splenda Sugar Blend for Baking and the cornstarch.
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20
Stir in thawed strawberries.
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21
Cook over medium heat, stirring constantly, until slightly thickened.
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22
Remove from heat.
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23
Stir in lemon juice.
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24
Refrigerate until serving time.
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25
To serve, remove waxed paper collar.
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26
Cut into wedges and place on individual dessert plates.
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27
Top servings with strawberry sauce.
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28
Store dessert and sauce in refrigerator.
