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Raspberry Chocolate Crunch

Yield: Serves 8. Each serving: 1/8th slice.



1 cup fat free chocolate cookies, ground
1 pint chocolate sorbet
1 pint raspberry sorbet
1/4 cup semisweet chocolate chips
1 tablespoon chocolate sauce (garnish)
1 tablespoon cocoa powder (garnish)

Lightly spray glass pie pan with cooking oil spray. Press ground chocolate cookies on the bottom and up the sides.

Scoop chocolate sorbet and raspberry sorbet into pie pan, alternating between colors, and press flat with plastic wrap on top.

Top with chocolate chips and refreeze for at least 2 hours. Sprinkle with cocoa powder and serve with chocolate sauce.

Optional garnish: sprinkle with fresh berries.