Raspberry-Blueberry Cheesecake Pie

	6 oz frozen pie crust
	1 cup(s) part-skim ricotta cheese
	1 large egg(s)
	1 large egg white(s)
	4 tbsp sugar
	1/4 tsp ground nutmeg
	1 tsp vanilla extract
	1 cup(s) blueberries, washed and picked over
	1 cup(s) raspberries, washed and picked over Preheat oven to 350ºF. Place ricotta cheese in bowl of a food processor; process until smooth and creamy. Add egg, egg white, sugar, nutmeg and vanilla; process again until well combined. Spoon filling into frozen pie crust and bake until a knife inserted in center comes out clean, about 45 to 50 minutes. Cool pie and then arrange berries in concentric circles on top. Slice into 8 pieces and serve. Yields 1 piece per serving. Decorate this pie with any combination of berries. Or use freshly sliced stone fruits like peaches, apricots and nectarines.