Frozen Lemon-Raspberry Pie

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

More From Oxmoor House

Recipe Time

Prep Time:
Freeze: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 23%
  • Fat: 7.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.7g
  • Carbohydrate: 58.4g
  • Fiber: 2.7g
  • Cholesterol: 8mg
  • Iron: 0.0mg
  • Sodium: 145mg
  • Calcium: 0.0mg

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

  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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