Frozen Lemon Raspberry Pie Recipe
Ingredients
| Cookies | 1 3/4 Cup (16 tbs) | |
| 3 tablespoons reduced-calorie margarine, melted | ||
| Crystallized ginger | 2 Tablespoon, minced | |
| 4 cups raspberry sorbet, softened | ||
| 4 cups lemon sorbet, softened | ||
| Raspberries | 3 Cup (16 tbs) | |
| White chocolate square | 3 , 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.
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.
Chef
