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Frozen Lemon-Raspberry Pie

Prep time 15 mins
Freeze time 2 hrs
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.

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)

Nutrition 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

How to Make It

  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.

  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.

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