2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons (3/4 stick/3 oz./85g) butter, melted
2 pints raspberry sorbet, softened* (see note)
4 ounces white chocolate, chopped
2 cups whipping cream
4 ounces white chocolate, shaved* (See Tip Below)
Preheat oven to 350°F/180°C.
Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9 x 13-inch baking pan. Bake for 5 to 7 minutes or until light golden brown. Cool completely.
Spread softened raspberry sorbet evenly over cooled crust. Freeze until firm (1 hour). Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl. Microwave on HIGH, 1 minute; stir. Continue microwaving 2 minutes; stir until smooth. Cool 30 minutes or until mixture comes to room temperature.
Beat remaining whipping cream in small bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze until firm (at least 2 hours or overnight).
Garnish with raspberries and white chocolate curls just before serving. Store frozen.
You may substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt for the sorbet, if desired.
White chocolate curls add the finishing touch as a garnish, and are very easy to make. Warm 4 ounces white chocolate with your hands. Gently peel chocolate towards you using a vegetable peeler.
Makes 32 bars.
Nutrition Facts (1 bar)
Fat: 11 g
Cholesterol: 35 mg
Sodium: 60 mg
Carbohydrates: 18 g
Dietary Fiber: 1 g
Protein: <1 g
Source: Land O'Lakes
Date: February 3, 2004