Raspberry Sherbet Pie (6 PTS)

Recipe Ingredients

		Crust
1 1/2 cups	219g / 7.7oz	Graham cracker crumbs
1 tablespoon	15ml	Sugar
3/4 teaspoon	3.8ml	Cinnamon
3 tablespoons	45ml	Margarine or butter - melted
		Filling
1		Raspberry sherbet - softened
2 tablespoons	30ml	Semisweet chocolate chips
2 teaspoons	10ml	Milk

Recipe Instructions

Heat oven to 375 degrees F. In medium bowl, combine all crust ingredients;

mix well. Press mixture in bottom and up sides of 9-inch pie pan. Bake at

375 degrees F. for 8 to 10 minutes or until light golden brown. Cool

completely.

Spoon sherbet into baked crust. In small saucepan over low heat, melt

chocolate with milk, stirring constantly. Drizzle over sherbet. Freeze 30

to

60 minutes or until firm. Garnish with fresh raspberries and mint leaves,

if

desired.

TIP: * A purchased 6-oz. or 8-inch graham cracker pie crust can be

substituted.

DIETARY EXCHANGES: 1 Starch, 2 Fruit, 1 1/2 Fat

Amount Per Serving: Calories 250 Calories from Fat 81

Percent Total Calories From: Fat 29% Protein 4% Carb.

67%

Nutrient Amount per % Daily

Serving Value: Total Fat 9 g 14%; Saturated Fat 3 g 15%;

Cholesterol 5 mg 2%; Sodium 200 mg 8%; Total Carbohydrate 43 g 14%;

Dietary Fiber 1 g 4%; Protein 3 g

Vitamin A 4% Vitamin C 6% Iron 4%

WW Pointed by Mary [[email protected]]10/22/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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