Low-fat summer classics - includes recipes and related articles

Sunset, July, 1996 by Linda Lau Anusasananan, Andrew Baker, Christine Weber Hale, Elaine Johnson, Kimberly Roth

Per serving graham cracker crust: 113 cal., 12% (14 cal.) from fat; 2.4 g protein; 1.5 g fat (0 g sat.); 21 g carbo.; 149 mg sodium; 0 mg chol.

Blackberry Ripple Alaska Pie

Prep and cook time: About 1 hour, plus 2 hours for freezing, not including time to prepare crust

Makes: 8 servings

1 1/2 cups blackberry or boysenberry syrup 2 tablespoons cornstarch 2 cups fresh or frozen blackberries 1 quart nonfat or low-fat vanilla ice cream or frozen yogurt, softened Cookie crust (recipe at left), made with graham crackers, frozen 3 large egg whites 1 cup marshmallow cream 1 teaspoon vanilla

1. In a 2- to 3-quart pan, whisk syrup and cornstarch until smooth. Add blackberries and stir over medium-high heat until bubbling, 6 to 8 minutes. Place pan in a bowl of ice water and stir occasionally until sauce is cold, about 35 minutes.

2. Drop 1/4-cup spoonfuls of ice cream into crust. Drizzle 1 cup berry sauce on top. Flatten ice cream slightly with back of a large spoon so ice cream is fairly level in pan.

3. Freeze, uncovered, until firm to touch, at least 2 hours. If making ahead, wrap pie airtight and freeze up to 1 week, and chill remaining berry sauce airtight up to 1 week.

4. With a mixer, beat egg whites on high speed until soft peaks form. Thoroughly beat in marshmallow cream, a large spoonful at a time. Blend in vanilla.

5. Swirl meringue over frozen pie all the way to crust edge. Bake in a 450 [degrees] oven until lightly browned, about 3 minutes. Cut into wedges; spoon reserved sauce on top.

Per serving: 430 cal., 3.5% (15 cal.) from fat; 6.1 g protein; 1.7 g fat (0 g sat.); 98 g carbo.; 224 mg sodium; 0 mg chol.

Vanilla-Brandy Ice Cream Pie

Prep time: About 10 minutes, plus about 2 hours for freezing, not including time to prepare crust

Makes: 8 servings

1 1/2 quarts nonfat or low-fat vanilla ice cream or frozen yogurt, softened 1/4 cup brandy Cookie crust (recipe at left), made with gingersnaps, frozen 1/4 cup coarsely ground gingersnaps 1 1/2 teaspoons minced crystallized ginger

1. Place ice cream in a bowl and stir in brandy. Spoon ice cream evenly into crust and swirl top. Combine gingersnaps and ginger and sprinkle on top of pie. Freeze pie, uncovered, until firm to touch, 2 to 2 1/2 hours. If making ahead, wrap airtight and freeze up to 1 week.

2. If the pie is frozen solid, let it stand at room temperature about 15 minutes before cutting.

Per serving: 309 cal., 7.1% (22 cal.) from fat; 5.2 g protein; 2.4 g fat (0.4 g sat.); 62 g carbo.; 251 mg sodium; 0 mg chol.

Apricot Swirl Ice Cream Pie

Prep and cook time: About 35 minutes, plus about 2 hours for freezing, not including time to prepare crust

Makes: 8 servings

3/4 pound (about 6) ripe apricots or peaches, pitted 3/4 cup sugar 1 tablespoon cornstarch 2 teaspoons lemon juice 3 3/4 cups vanilla nonfat or low-fat frozen yogurt or ice cream, softened Cookie crust (recipe at left), made with gingersnaps, frozen 1 tablespoon coarsely crushed gingersnap crumbs

1. Chop half of the apricots. In a blender, whirl remaining apricots and 2 tablespoons water to a smooth puree.