To soften the ice cream,
place it in a chilled bowl and stir with a wooden spoon just until it is
soft enough to stir in the remaining ingredients.
If the ice cream becomes
too soft, the pie will be icy instead of creamy.
Nonstick spray coating
6 chocolate wafer cookies,
finely crushed (abt. 1/3 cup )
1 quart vanilla low-fat
or light ice cream
1 cup whole-berry cranberry
sauce
1 tsp. finely shredded
orange peel
Sugared Cranberries (optional)
Spray a 9-inch pie plate
with nonstick coating. Coat with the crushed cookies. Set aside.
In a chilled med. mixing
bowl stir the ice cream with a wooden spoon just until softened. Fold
in the cranberry sauce
and orange peel until combined. Spoon mixture into prepared pie plate.
Cover and freeze for
at least 4 hours or until firm.
To serve, cut into wedges.
If desired, garnish with sugared cranberries.
Makes 8 servings
* Sugar coated Cranberries-Roll
frozen cranberries in sugar
Nutrition facts per Serving:
176 calories, 3 g total
fat (1 g saturated fat) 11 mg cholesterol, 83 mg sodium, 36 g carbohydrate,
1 g fiber, 2 g protein
Exchanges: 1 starch,
1 fruit, 1/2 fat