Lightly spray a 9-inch pie plate with nonstick cooking spray.
Mix granola cereal with corn syrup to coat. Moisten fingertips with water and press cereal mixture evenly over bottom and up sides of prepared pie plate. Freeze 1 hour or until firm.
Let sorbet and frozen yogurt soften at room temperature 15 to 20 minutes. Spread mango sorbet over bottom of crust.
Put vanilla frozen yogurt in a medium-size bowl. Spoon in all but 1/4 cup of the frozen-daiquiri mixer. With a rubber spatula, swirl it through the frozen yogurt for a marble effect. Spread over mango sorbet. Cover and freeze until ready to serve, at least 1 hour or up to 4 days.
Put remaining 1/4 cup daiquiri mixer in a medium-size bowl. Mash 1/2 cup of the strawberries into the daiquiri mixer. Slice remaining berries in half and add. Cover and refrigerate up to 8 hours.
Shortly before serving: Top pie with some of the strawberry mixture. Garnish with mint sprigs. Serve remaining berry mixture to spoon over wedges.
Calories 263 Fat 2g Saturated fat 0 Cholesterol 3mg
Sodium 97mg Carbohydrate 58g Fiber 0
This recipe has been added to the following public cookbooks:
Danny's CookBook,
VERNS COOKBOOK
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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