Frozen Lemon-Raspberry Pie

Ingredients

• 1.8 cups gingersnap cookie crumbs reduced-fat ( 40 cookies)
• 2 tablespoons crystallized ginger minced
• 4 cups lemon sorbet softened
• 3 tablespoons butter melted reduced-calorie
• 3 cups raspberries fresh
• 4 cups raspberry sorbet softened
• 3 ounce chocolate white melted

Equipment

• frying pan
• springform pan

Directions

1. Combine first 3 ingredients, stirring well. Press into bottom of a 10-inch springform pan; freeze 15 minutes or until firm.
2. Spread raspberry sorbet over crumb mixture. Freeze 1 hour.
3. Spread lemon sorbet over raspberry sorbet. Cover and freeze 1 hour.
4. To serve, remove pie from pan. Arrange raspberries over lemon sorbet.
5. Drizzle white chocolate over raspberries; slice pie into wedges.
6. Garnish with mint sprigs, if desired.