Raspberry Sherbet Pie (6 PTS)

Heat oven to 375 degrees F. In medium bowl, combine all crust ingredients;

mix well. Press mixture in bottom and up sides of 9-inch pie pan. Bake at 375 degrees F. for 8 to 10 minutes or until light golden brown. Cool completely.

Spoon sherbet into baked crust. In small saucepan over low heat, melt chocolate with milk, stirring constantly. Drizzle over sherbet. Freeze 30 to 60 minutes or until firm. Garnish with fresh raspberries and mint leaves, if desired.

TIP: * A purchased 6-oz. or 8-inch graham cracker pie crust can be substituted.

DIETARY EXCHANGES: 1 Starch, 2 Fruit, 1 1/2 Fat Amount Per Serving: Calories 250 Calories from Fat 81 Percent Total Calories From: Fat 29% Protein 4% Carb.

Nutrient Amount per % Daily Serving Value: Total Fat 9 g 14%; Saturated Fat 3 g 15%;

Cholesterol 5 mg 2%; Sodium 200 mg 8%; Total Carbohydrate 43 g 14%;

Dietary Fiber 1 g 4%; Protein 3 g Vitamin A 4% Vitamin C 6% Iron 4%

WW Pointed by Mary [mnmpoms@ponyexpress.net]10/22/00