Frozen Lemon-Raspberry Pie |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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) |
Directions:
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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