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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 8 |
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I found this in a 1997 edition of Pillsbury's Fast and Healthy Magazine. DH loves lemon and I have no idea why I have not tried this one. It sounds wonderful. Ingredients:
1 cup graham cracker crumbs |
1 tablespoon sugar |
1 tablespoon butter |
1 teaspoon lemon zest, grated |
2 teaspoons water |
2 ounces reduced-fat cream cheese, softened (neufchatel) |
1 cup half-and-half |
1/4 cup powdered sugar |
1 pint lemon sorbet, slightly softened |
1 tablespoon lemon juice |
1 -2 drop yellow food coloring, if desired |
Directions:
1. Preheat oven to 350°F.
2. Spray a 9-inch springform pan with nonstick cooking spray.
3. Using the food processor and metal blade, combine all crust ingredients.
4. Process until well mixed.
5. Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
6. Cool 10 minutes.
7. Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
8. Meanwhile, cream cheese in large bowl with electric mixer.
9. With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
10. Add powdered sugar and blend well.
11. Beat at high speed for 2 to 3 minutes or until foamy.
12. Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
13. Pour into cooled crust; spreading evenly.
14. Freeze at least 2-1/2 hours or until firm.
15. Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
16. The cooking time includes the time required in freezer.
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