Makes one 9-inch pie; 6 to 8 servings
This a wonderfully refreshing and realtively lowfat summer dessert. Raspberry frozen yogurt gets an extra flavor boost with the addition of fresh or frozen raspberries.
Vanilla Wafer Crust and Lemon Nut Cookie Crust (page 19 in the book) are just right with raspberries and lemon.
1 pint raspberry frozen yogurt, thawed
1 cup fresh raspberries or frozen raspberries, thawed
1 prepared crumb crust
1 pint lemon sorbet, softened
1. Combine the frozen yogurt and raspberries in a large mixing bowl and mash the frozen yogurt with the back of a wooden spoon until the raspberries and frozen yogurt are well combined.
2. Turn half of the frozen yogurt mixture into the prepared crust and smooth the top with the back of a spoon. Spread half of the lemon sorbet over the ice cream. Repeat with the remaining frozen yogurt and then the sorbet. Cover the pie with plastic wrap and freeze it until the filling is completely set, at least 3 hours and up to 1 week.
To keep this dessert relatively spare, use a few fresh raspberries and mint leaves as garnish. Going in the other direction, whipped cream and Raspberry Mash (page 130 in the book) up the luxury quotient.
100 Scrumptious Recipes for No-Bake No-Fail Pies
by Lauren Chattman
Harvard Common Press
$16.95 (U.S.) paperback
Recipe reprinted by permission.
This page created May 2002
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