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Frozen Lemon Raspberry Pie Recipe
|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|
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 mg
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
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.