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    Plum Ice-Cream Pie

    Source of Recipe


    Yield: 8 servings

    1 1/2 cups coarsely chopped plums
    3 tablespoons sugar
    1 tablespoon water
    40 low-fat honey graham crackers (10 full cracker sheets)
    2 tablespoons sugar
    2 tablespoons stick margarine, melted
    1 large egg white
    Cooking spray
    4 cups vanilla low-fat ice cream
    1 cup wild berry sorbet
    1 cup frozen reduced-calorie whipped topping, thawed

    Combine first 3 ingredients in a small saucepan; stir well. Cover
    and cook over low heat 15 minutes or until plums are tender, stirring
    occasionally. Spoon plum mixture into a blender, and pulse 3 times.
    Cool to room temperature. Preheat oven to 350 degrees.

    Place crackers in a food processor; process until crumbly. Add 2
    tablespoons sugar, margarine, and egg white; pulse 5 times or just
    until moist. Press crumb mixture evenly into a 9-inch pie plate
    coated with cooking spray. Bake at 350 degrees for 8 minutes; cool
    on a wire rack 15 minutes. Freeze piecrust 30 minutes.

    Place an extra-large bowl in freezer. Remove ice cream from freezer,
    and let stand at room temperature while piecrust is cooling.

    Spoon ice cream into chilled extra-large bowl. Fold plum mixture
    and sorbet into ice cream to create a marbled effect, and freeze
    45 minutes or just until set but not solid.

    Spoon ice-cream mixture into prepared crust; freeze until set.
    Cover with plastic wrap; freeze 6 hours or until firm.

    Place pie in refrigerator 30 minutes before serving to soften.
    Serve pie with whipped topping. Yield: 8 servings (serving size:
    1 wedge and 2 tablespoons of whipped topping).




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