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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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