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Frozen Lemon Raspberry Pie

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Ingredients
  Low fat gingersnap cookie crumbs 1 3⁄4 Cup (28 tbs) (Made From About 40 Cookies)
  Reduced-calorie margarine 3 Tablespoon, melted
  Minced crystallized ginger 2 Tablespoon
  Raspberry sorbet 4 Cup (64 tbs), softened
  Lemon sorbet 4 Cup (64 tbs), softened
  Fresh raspberries 3 Cup (48 tbs)
  White chocolate squares 3 Ounce, melted
Directions

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.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Freezed
Dish: 
Pie
Restriction: 
Vegetarian
Interest: 
Healthy

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4.375
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3183 Calories from Fat 472

% Daily Value*

Total Fat 51 g78%

Saturated Fat 26.2 g130.9%

Trans Fat 0 g

Cholesterol 21.9 mg7.3%

Sodium 906.1 mg37.8%

Total Carbohydrates 670 g223.3%

Dietary Fiber 39.6 g158.2%

Sugars 523.8 g

Protein 17 g33.7%

Vitamin A 9.1% Vitamin C 239.1%

Calcium 32.4% Iron 18%

*Based on a 2000 Calorie diet

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Frozen Lemon Raspberry Pie Recipe