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    You are in: Home / Recipes / Summer Lemon-Berry Pie Recipe
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    Summer Lemon-Berry Pie

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Chef mariajane's Note:

    This is such a light dessert - very nice after a big meal -

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/4 cups graham wafer crumbs
    • 1/4 cup butter, melted
    • 2 cups lemon sorbet, softened
    • 1/2 cup prepared crystal light low calorie raspberry drink mix
    • 1 1/2 cups Cool Whip, thawed
    • 1/2 cup blueberries
    • 1/2 cup raspberries
    • 1/2 cup sliced strawberry

    Directions:

    1. 1
      Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
    2. 2
      Beat sorbet and drink in medium freezer-safe bowl with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 minutes or until mixture is thick enough to mound. Spoon into crust.
    3. 3
      Freeze at least 4 hours or overnight until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with the berries. Store any leftover pie in freezer.

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    Nutritional Facts for Summer Lemon-Berry Pie

    Serving Size: 1 (60 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 163.1
     
    Calories from Fat 96
    59%
    Total Fat 10.7 g
    16%
    Saturated Fat 6.9 g
    34%
    Cholesterol 15.2 mg
    5%
    Sodium 124.0 mg
    5%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 1.2 g
    5%
    Sugars 8.9 g
    35%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    lemon sorbet

    low calorie raspberry drink mix

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