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lem-ras-pie

Frozen Lemon Raspberry Pie

  • Average Rating:  4 (Rating scale from 1 to 5 based on 5 ratings)

Prep time: 15 minutes
Cooking time: 135 minutes Total time: 150 minutes

 x 12 servings

Nutrition Per Serving

Calories: 312

Carbohydrates: 58.4g

Protein: 2.7g

Fat: 7.8g

Cholesterol: 8mg

Sodium: 145mg

Exchanges

Starch: 2

Fruit: 1

Fat: 2

Ingredients

1 3/4 cups  
reduced-fat gingersnap cookie crumbs (about 40 cookies)
3 Tbls  
reduced-calorie margarine, melted
2 Tbls  
crystallized ginger, minced
4 cups  
raspberry sorbet, softened
4 cups  
lemon lemon sorbet softened
3 cups  
fresh raspberries
3  
(1oz) squares white chocolate, melted
1 bunch  
fresh mint sprigs (optional)

Directions

  1. 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.
  2. To serve, remove pie from pan. Arrange raspberries over lemon sorbet. Drizzle white chocolate over raspberries; slice pie into wedges.
  3. Garnish with mint sprigs, if desired.

    Makes 12 servings. Per Serving: 1 Fruit, 2 Starch, 2 Fat, 1 Free.