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Frozen Raspberry Ribbon Pie

Categories:
desserts

--chocolate cookie crust--
nonstick cooking spray
1/2 teaspoon water
1 teaspoon instant coffee granules
1 egg white
1 cup chocolate cookie crumbs
--filling--
2 cups fresh raspberries
1 tablespoon cornstarch
1/3 cup light corn syrup
2 pints vanilla nonfat ice cream
--or frozen yogurt; softened
3 tablespoons powdered egg whites
1/2 cup warm water
1/3 cup granulated sugar
1/2 teaspoon vanilla extract

1. Chill the chocolate cookie crust. Meanwhile, for the filling, puree raspberries in a food processor or blender, then strain through a fine sieve into a small saucepan. Combine a tablespoonful of the raspberry juice with the cornstarch and stir until smooth and pasty; add cornstarch mixture and corn syrup to pan. Cook and stir over medium heat about 5 minutes, until bubbly. Remove from heat; chill for about 45 minutes.

2. Quickly spread 1 pint softened ice cream evenly over chilled crust. Cover with half of the thickened raspberry puree. Repeat layering with the remaining ice cream and raspberry puree. Freeze 30 minutes. Cover the pie and freeze overnight.

3. Preheat oven to 450F. In large bowl, add the powdered egg whites to the warm water. Stir gently until dissolved, about 3 minutes. With an electric mixer on high setting, beat until soft peaks form. Gradually beat in the sugar and the vanilla, and continue to beat until stiff peaks form.

4. Unwrap frozen pie. With a spatula, spread the meringue completely over the top of the pie, mounding more meringue in center.

5. Bake about 2 minutes, until topping is browned. Immediately place in freezer and freeze at least 1 hour.

Chocolate Cookie Crust

1. Preheat oven to 375F. Lightly coat a 9-inch pie plate with cooking spray.

2. In small bowl, combine the water and instant coffee; mix well. Stir in the egg white.

3. In large bowl, combine the cookie crumbs and the egg white mixture, stirring with a fork until crumbly. Using the back of a large spoon, press the crumb mixture onto the bottom of the prepared pie plate. Bake 8 to 10 minutes.

Per serving: About 349 cal, 6g pro, 66g car, 3g fat, 8% cal from fat, 0 mg chol, 262 mg sod, 1g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00




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