Frozen Lemon-Raspberry Pie

Name: Frozen Lemon-Raspberry Pie
Ingredients: 1 3/4 cups reduced-fat gingersnap cookie crumbs (about 40 cookies); 3 tablespoons reduced-calorie margarine, melted; 2 tablespoons minced crystallized ginger; 4 cups raspberry sorbet, softened; 4 cups lemon sorbet, softened; 3 cups fresh raspberries; 3 (1-ounce) squares white chocolate, melted; Fresh mint sprigs (optional)

8 ingredients

2 steps

Ingredients

1 3/4 cups reduced-fat gingersnap cookie crumbs (about 40 cookies)
3 tablespoons reduced-calorie margarine, melted
2 tablespoons minced crystallized ginger
4 cups raspberry sorbet, softened
4 cups lemon sorbet, softened
3 cups fresh raspberries
3 (1-ounce) squares white chocolate, melted
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. Garnish with mint sprigs, if desired.