Sometime, some place, I saw SOMETHING about a dessert using key lime juice and ricotta cheese. Now that I have the ingredients, I can't find the recipe!
Can anyone help?

I found this recipe, not sure if it's the one you are looking for.

4th of July Key Lime Pie - SBD style
Crust:
3 whole egg whites
1/8 teaspoon Cream of Tartar
2/3 Cup Splenda

Filling:
1 package Gelatin Unflavored
1/4 Cup Water
1/2 Cup Splenda
1/4 teaspoon salt
1/2 Cup Key Lime juice (fresh or bottled)
4 egg yolks
1 teaspoon lime peel grated
1 container Cool whip Fat free

For Crust:
Preheat oven to 300 F. Spray a 9-inch pie plate with cooking spray and set aside.

In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites and cream of tartar until foamy. Gradually beat in 2/3 cup of sugar substitute until stiff peaks form.

Spread 1-1/3 cups of meringue in bottom and halfway up sides of prepared pan. Using pastry bag, pipe remaining meringue in a decorative border around edges. Bake until lightly browned, about 40 minutes. Cool on a wire rack.

For filling:
Dissolve the gelatin in water; set aside.

Measure a 1/2 cup sugar substitute and salt into a saucepan over medium heat. Gradually stir in the lime juice. Stir in the beaten egg yolks and cook until thick. Remove from heat and stir in the gelatin mixture. Cool to room temperature. Add grated lime peel.

Fold the container of FF Cool Whip into the lime/gelatin mixture. Mound into cooled meringue crust. May be topped with additional FF Cool Whip and slivered toasted almonds.

I haven't tried it, if this is this right one, let me know how it is.

There is also a recipe in the book for lime zest ricotta but it uses zest, not the lime juice.

Looks good to me.

Please copy and paste it into the Recipe Thread so it doesn't get lost.

This does sound great. I'm going to save this one but the one I was talking about might have been a version of the ricotta ones in the book. I was looking through the recipes in the book again last night. It seems like it was close to those. Maybe I've just got them mixed up in my head.
Thanks.

When I made the lime-zest one from the book, I put about a tsp of lime juice in it also. Gave it a bit more flavor. I was afraid it might curdle, but it didn't. Ann

1/2 cup ricotta
1/4 tsp grated lime zest
1/4 tsp vanilla extract
1 tsp sugar substitute(or to your taste)

Blend together(i use hand mixer tomake it extra smooth) Serve chilled

OR

mix equal parts ricotta and jello(set) whatever flavour you like in a blender-this is nice and creamy.

Thanks, it sounds good.