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Plum-Berry Swirl Ice-Cream Pie

Yield 8 servings (serving size: 1 wedge and 2 tablespoons of whipped topping)

Ingredients

  • 1 1/2 cups coarsely chopped plums
  • 3 tablespoons sugar
  • 1 tablespoon water
  • 40 low-fat honey graham crackers (10 full cracker sheets)
  • 2 tablespoons sugar
  • 2 tablespoons stick margarine, melted
  • 1 large egg white
  • Cooking spray
  • 4 cups vanilla low-fat ice cream
  • 1 cup wild berry sorbet
  • 1 cup frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 283
  • caloriesfromfat 26 %
  • fat 8.1 g
  • satfat 3.3 g
  • monofat 2.6 g
  • polyfat 1.7 g
  • protein 4.7 g
  • carbohydrate 50.3 g
  • fiber 2.2 g
  • cholesterol 9 mg
  • iron 0.8 mg
  • sodium 218 mg
  • calcium 115 mg

How to Make It

  1. Combine first 3 ingredients in a small saucepan; stir well. Cover and cook over low heat 15 minutes or until plums are tender, stirring occasionally. Spoon plum mixture into a blender, and pulse 3 times. Cool to room temperature.

  2. Preheat oven to 350°.

  3. Place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

  4. Place an extra-large bowl in freezer. Remove ice cream from freezer, and let stand at room temperature while piecrust is cooling.

  5. Spoon ice cream into chilled extra-large bowl. Fold plum mixture and sorbet into ice cream to create a marbled effect, and freeze 45 minutes or just until set but not solid.

  6. Spoon ice-cream mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.

  7. Place pie in refrigerator 30 minutes before serving to soften. Serve pie with whipped topping.