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fresh raspberries granular sugar substitute lemon juice vanilla wafers margarine sugar chocolate wafers sugar fresh raspberries
Viewed: 69 - Published at: 5 years agoIngredients
- 1 pt. fresh raspberries;
- 2 tbsp. granular sugar substitute;
- 2 tsp. fresh lemon juice;
- 1 cup finely crushed vanilla wafers;
- 2 tbsp. melted margarine;
- 2 qt. no sugar added, fat free vanilla ice cream, softened;
- 3/4 cup finely crushed chocolate wafers;
- 2 qt. no sugar added, fat-free ice cream (preferably peach, raspberry, strawberry);
- 2 cups whipped topping;
- Fresh raspberries for garnish.
Method
- For sauce, puree raspberries, sugar substitute, and lemon juice in food processor; strain through fine-mesh sieve. Chill until ready to use. Combine vanilla wafers and margarine; press onto bottom of 9-inch springform pan. Freeze until firm. Spread vanilla ice cream onto frozen crust. Sprinkle chocolate wafers over top; pat down lightly, and freeze until firm. Spread fruit ice cream on top; freeze until firm.
- Run sharp knife inside pan to loosen cake. Release sides; transfer to platter. Frost top with whipped topping. Freeze one hour. Top with berries; serve with raspberry sauce.
