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Prep Time: 23 Minutes Cook Time: 14 Minutes |
Ready In: 37 Minutes Servings: 10 |
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Crush gingersnaps in a food processor or in a zip-top plastic bag with a mallet. Ingredients:
3 0 gingersnaps, crushed |
3 tablespoons butter, melted |
cooking spray |
1 (16-ounce) package frozen sliced peaches, thawed |
1/3 cup sugar |
1 envelope unflavored gelatin |
2 tablespoons boiling water |
1 cup frozen raspberries, thawed |
1 tablespoon minced peeled fresh ginger |
2 tablespoons fresh lime juice |
2 tablespoons sugar |
1 cup frozen fat-free whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
2. Combine gingersnaps and butter; stir well. Press mixture into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 9 minutes or until lightly browned. Cool on a wire rack.
3. Place peaches and 1/3 cup sugar in a blender; process until smooth. Combine gelatin and boiling water; stir until gelatin dissolves. Add gelatin mixture to blender; process 15 seconds. Transfer peach mixture to a large bowl; cover and chill 1 hour.
4. Combine raspberries and next 3 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until mixture thickens. Strain mixture through a sieve into a bowl; discard solids. Cover and chill 30 minutes.
5. Fold whipped topping into peach mixture. Pour onto prepared crust. Spoon raspberry mixture over peach mixture; swirl mixtures together using a knife. Cover and chill 8 hours. Remove sides of pan before serving.
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