Sunday, March 1, 2009

Cherries Jubilee Ice Cream Pie

All the flavors of the classic summertime dessert combine in this easy-to-prepare pie. Since the cherries are cooked, frozen ones work just fine--and they save you the trouble of pitting fresh ones.

8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

* 1/3 cup water
* 1/4 cup sugar
* 1 tablespoon cornstarch
* 2 tablespoons brandy
* 1 (12-ounce) package frozen pitted dark sweet cherries
* 2 tablespoons butter, melted
* 2 tablespoons honey
* 1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
* 4 cups vanilla low-fat ice cream, softened

Preheat oven to 375°.

Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.

Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.

Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.

Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.

Nutritional Information:
Calories: 277 (23% from fat)
Fat: 7g (sat 3.4g,mono 2.4g,poly 0.8g)
Protein: 5g
Carbohydrate: 47.3g
Fiber: 1.6g
Cholesterol: 24mg
Iron: 0.7mg
Sodium: 165mg
Calcium: 88mg

Photo: Becky Luigart-Stayner


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