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Raspberry Sorbet Pie With Chocolate Whipped Cream

Healthycooking's picture
Ingredients
For the pie shell
  Canola oil 3 Tablespoon
  Graham crackers 12
  Egg white 1
For the sorbet filling
  Frozen raspberries in juice/1 cup fresh strawberries 10 Ounce, thawed slightly
  Blackberries 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Apple juice 1⁄2 Cup (8 tbs)
For chocolate whipped cream
  Heavy cream 1⁄2 Cup (8 tbs)
  Confectioners sugar 2 Tablespoon
  Chocolate cocoa powder 1 Tablespoon (Unsweetened)
  Pure vanilla extract 1⁄2 Teaspoon
  Fresh strawberries 1⁄2 Cup (8 tbs) (As Required, For Garnish)
  Mint sprig 8 (For Garnish)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Take 8 small tart pans and grease them lightly with 1 tablespoon of oil.

MAKING
3) In a blender or food processor, process the graham crackers to a fine crumb-like consistency.
4) In a bowl, add oil, egg white and cracker crumbs. Mix well and pour evenly onto all the tart pans. Pack in the crumbs tight by pressing with a light hand.
5) Bake for 10 minutes. Let cool.
6) Meanwhile, in a blender add raspberries, blackberries, sugar and apple juice. Blend to get a smooth puree. Strain the puree to get rid of all the seeds.
7) Pour the puree evenly over the 8 pie shells. Freeze the pie shells for about 2 hours.
8) To make the chocolate whipped cream, whip the cream with an electric blender for about 3 minutes.
9) When the cream is thick and dense, add in sugar, cocoa powder and vanilla. Whip for about a minute to get a light and fluffy texture. Set aside covered.

SERVING
10) Place the Raspberry Sorbet Pies on the serving tray. Add a dollop of the chocolate Whipped Cream over each pie. Garnish with a strawberry and mint leaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Raspberry
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
8

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