1 (9-inch) chocolate pie crust (5g fat/serving) 1 egg white, slightly beaten 2 C. vanilla fat-free frozen yogurt, softened 2 C. raspberry sorbet, softened 2 C. fresh or frozen raspberries 2 T. powdered sugar 1 tsp. almond extract 2 tsp. water
Preheat oven to 350 degrees F. Brush egg white over crust, bake for 5 minutes. Remove from oven. Set aside to cool completely. Place vanilla yogurt in a medium bowl and raspberry sorbet in a separate bowl. Let soften at room temperature. Spoon alternating amounts of the yogurt and sorbet into the pie shell. Cover. Freeze 1 hour or until firm. In a small bowl, combine the raspberries, sugar, almond extract and water. Cover, refrigerate. To serve, let pie stand at room temperature for approximately 10 minutes before cutting. Spoon fruit on top of pie.