Prep Time
15 Mins
Freeze Time
2 Hours
Yield
12 servings. (Recipe pictured on page 54.)

Transform softened sorbets into a decadent layer cake in no time. This pie recipe comes together quickly, then just needs a little time to set up in the freezer.

How to Make It

Step 1

Combine first 3 ingredients, stirring well. Press into bottom of a 10-inch springform pan; freeze 15 minutes or until firm. Spread raspberry sorbet over crumb mixture. Freeze 1 hour. Spread lemon sorbet over raspberry sorbet. Cover and freeze 1 hour.

Step 2

To serve, remove pie from pan. Arrange raspberries over lemon sorbet. Drizzle white chocolate over raspberries; slice pie into wedges. Garnish with mint sprigs, if desired.

Cooking Light The Lazy Gourmet

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