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.

Recipe by Oxmoor House January 1997

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Recipe Summary

prep:
15 mins
freeze:
2 hrs
total:
2 hrs 15 mins
Yield:
12 servings. (Recipe pictured on page 54.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light The Lazy Gourmet

Nutrition Facts

312 calories; calories from fat 23%; fat 7.8g; saturated fat 3.2g; mono fat 0g; poly fat 0g; protein 2.7g; carbohydrates 58.4g; fiber 2.7g; cholesterol 8mg; iron 0mg; sodium 145mg; calcium 0mg.
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