1 baked pie shell
1 pt. strawberries
2 tbsp. orange juice
2 to 3 tbsp. honey
1 1/2 c. part-skim ricotta cheese

Puree 1 1/2 cups strawberries in a blender. Add orange juice, honey and ricotta. Process until smooth and creamy. Stir in remaining berries cut in small pieces. Pour filling into crust. Cover with foil and freeze until firm. Remove from freezer a short while before serving.