Chocolate Raspberry Pie - Food and Health Communications

raspberrypie

Chocolate Raspberry Pie

We used this delicious confection as a birthday cake. It is easy to make and contains fewer calories and grams of fat than regular frosted birthday cake.

1 snack-size 3-ounce pack of mini Oreo cookies
1 pint Haagen Dazs Chocolate Sorbet, softened
1 pint Haagen Dazs Rasberry Sorbet, softened

Smash the cookies into the bottom of a glass 9-inch pie pan. Scoop both sorbets on top of the cookies in small spoonfuls, alternating the two colors.

Place a piece of plastic wrap across the top of the pie and use another pan to flatten the top of the pie. Wrap the pie and freeze until firm or ready to use, at least 4 hours or overnight.

We served the pie decorated with 2 colors of whipped cream: vanilla and chocolate, along with fresh berries.

Serves 10. (about 223 calories and 1 g fat per slice - compare to same weight piece of cake with frosting = 652 calories and 35 grams of fat!)

Judy Doherty

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.