Frozen Lemon-Raspberry Pie

recipe
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.

Yield:

12 servings. (Recipe pictured on page 54.)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Freeze: 2 Hours

Nutritional Information

Calories 312
Caloriesfromfat 23 %
Fat 7.8 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.7 g
Carbohydrate 58.4 g
Fiber 2.7 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 145 mg
Calcium 0.0 mg

Ingredients

1 3/4 cups reduced-fat gingersnap cookie crumbs (about 40 cookies)
3 tablespoons reduced-calorie margarine, melted
2 tablespoons minced crystallized ginger
4 cups raspberry sorbet, softened
4 cups lemon sorbet, softened
3 cups fresh raspberries
3 (1-ounce) squares white chocolate, melted
Fresh mint sprigs (optional)

Preparation

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.

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.

Note:

Cooking Light The Lazy Gourmet

January 1997
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