Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large mixing bowl, beat frozen orange juice concentrate for about 45 seconds. spoon in softened ice cream and blend. fold in whipped topping, ricotta cheese and food coloring, if desired. blend until smooth. place bowl in the freezer for 15 to 20 minutes until mixture will mound. carefully, spread 1/3 cup raspberry jam over bottom of each pie crust. spoon ricotta mixture into crusts; do not over fill. cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight. let stand for 20 to 30 minutes at room temperature before serving. garnish with peach slices,raspberries and mint sprigs,if desired.

Target recipe: for crust: preheat oven to 300º. combine all ingredients in 9-inch pie plate and press firmly and evenly against bottom and sides. bake 10 minutes. cool completely. for filling: grind well-chilled chocolate chips in food processor or blender. beat cheese and sugar thoroughly in large mixing bowl. stir in ground nuts and chocolate. partially whip cream. add almond extract and continue beating until cream holds stiff peaks. fold into cheese mixture. gently spoon into pie shell. refrigerate several hours or overnight. just before serving sprinkle with toasted slivered almonds and shaved chocolate.