Frozen Lemon Raspberry Pie
|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|
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.