Rasberry chocolate ice cream pielettes

By dgebo

Prep: 15 min
Freeze: 15-20 min

146 cal
6g fat

Ingredients

• 1/2 C graham cracker crumbs
• 2 t sugar
• 1 T trans-free spread
• 1 C low fat vanilla ice cream, softened
• 1/2 C frozen raspberries
• 1 T (1/4 oz) dark chocolate, shavings

Preparation

Step 1

Preheat oven 350.

Combine graham cracker crumbs and sugar in a medium bowl. Mix in spread until crumbs are coated.

Press 1/4 of mixture into bottom of tartlette pans (~ 4" diameter) with removable bottoms. Bake 5 minutes and cool completely.

Fill each crust with 1/4 cup of ice cream and smooth with a spoon. Top two pielettes with ~ 4 raspberries each and sprinkle each with 1/4 of chocolate shavings.

Freeze until set. Remove sides of pans.