1 1/2 quarts ricotta cheese, shredded
3/4 cup milk
3/4 cup low fat butter, softened
1 lime wedge
1 3/4 cups white sugar
1/2 tablespoon unflavored gelatin
Combine ricotta cheese, milk, butter, lime wedges, sugar and gelatin in small bowl. Mix thoroughly.
Press ricotta mixture into six 9-inch pie plates, sealing edges, about 2 minutes. Refrigerate about 4 hours or overnight before serving.