Lemon Sorbet Pie with Toasted Almonds and Fresh Berries
1 1/2 cups vanilla-flavored vegan cookie crumbs (about 20 small
cookies) - See notes
3 tablespoons non-hydrogenated margarine, melted
1 quart lemon sorbet, softened
1 cup toasted sliced almonds
2 cups fresh ripe strawberries, raspberries, or blueberries
Lightly coat a 9-inch springform pan with nonstick cooking spray.
Place the cookie crumbs and melted margarine into the prepared pan and
mix to moisten the crumbs. Press crumb mixture into the bottom and up
the sides of the pan. Set aside.
In a bowl, stir the softened sorbet until smooth. Spoon into prepared
crust, spreading with a rubber spatula to flatten the top. Freeze
several hours or overnight.
When ready to serve, carefully remove sides from pan and top with the
toasted almonds. If serving whole, place on a platter and surround with
fresh berries. If plating individually, cut the pie and place the pieces
on dessert plates. Arrange a large spoonful of the fruit decoratively
next to each slice of pie.
This versatile pie is refreshing, sophisticated, and oh so easy.
Change the flavor of sorbet, crust, and fruit according to your
preference. Instead of topping with nuts, you can top with fresh fruit
of choice, or serve with a fruit sauce. Allow at least 4 to 6 hours in
the freezer before serving.
To make cookie crumbs, grind the cookies in a food processor or place
the cookies inside a plastic bag and crush with a rolling pin.
Variation: Use lime sorbet and a gingersnap crust top with sliced
ripe mango and a pool of pureed mango.
Your question and comments are welcome