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Plum-Berry Swirl 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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