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Plum Ice-Cream Pie
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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