Plum-Berry Swirl Ice-Cream Pie

Ingredients

• 1 cup berry sorbet wild
• 1 large egg white 
• 40  honey graham crackers low-fat (10 full cracker sheets)
• 4 cups whipped cream low-fat
• 2 tablespoons butter melted
• 1.5 cups plums coarsely chopped
• 2 tablespoons sugar 
• 3 tablespoons sugar 
• 1 tablespoon water 
• 1 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• food processor
• bowl
• sauce pan
• oven
• wire rack
• blender
• plastic wrap

Directions

1. 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.
2. Preheat oven to 35
3. Place crackers in a food processor; process until crumbly.
4. 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.
5. Bake at 350 for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
6. Place an extra-large bowl in freezer.
7. Remove ice cream from freezer, and let stand at room temperature while piecrust is cooling.
8. 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.
9. Spoon ice-cream mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.
10. Place pie in refrigerator 30 minutes before serving to soften.
11. Serve pie with whipped topping.