Frozen Cranberry Pie
Low Fat Recipe
Chocolate wafer crust with sweet cranberry-ice cream filling. To soften the ice cream, place it in a chilled bowl and stir with a wooden spoon just until it is soft enough to stir in the remaining ingredients.
Nonstick spray coating
6 chocolate wafer cookies, finely crushed (about 1/3 cup)
1 quart vanilla low fat ice cream
1 cup cranberry sauce
1 teaspoon finely shredded orange peel
Sugared cranberries (optional)*
Spray a 9-inch pie plate with nonstick coating. Coat with the crushed cookies. Set aside.
In a chilled medium mixing bowl stir the ice cream with a wooden spoon just until softened. Fold in the cranberry sauce and orange peel until combined. Spoon mixture into prepared pie plate. Cover and freeze for at least 4 hours or until firm.
To serve, cut into wedges. If desired, garnish with sugared cranberries.
- To make sugared cranberries, simply roll frozen cranberries in sugar.
- To soften the ice cream, place it in a chilled bowl and stir with a wooden spoon just until it is soft enough to stir in the remaining ingredients. If the ice cream becomes too soft, the pie will be icy instead of creamy.
Recipe makes 8 servings
Calories: 176; Total Fat: 3g; Saturated fat: 1g; Cholesterol: 11mg; Sodium: 83mg; Carbohydrate: 36g; Fiber: 1g; Protein: 2g
Exchanges: 1-1/2 starch, 1 lean meat