Cherries Jubilee Ice Cream Pie

Cover recipe- Cooking Light, Cherries Jubilee Ice Cream Pie: August 2005

Cover recipe- Cooking Light, Cherries Jubilee Ice Cream Pie: August 2005

It’s that time of year when the weather is warming up and quick and light summer treats are a staple. When I ran across an issue of Cooking Light magazine I had lying around, the cover photo of Cherries Jubilee Ice cream Pie was definitely getting me into the summer spirit. The gorgeous color of the cherries atop the creamy, frosty inside had me itching to try this pie out.

There are so many other delicious recipes in this edition too. The best part is this is a lighter recipe, so you don’t have the guilt but still get all the flavor. The cherries are soaked in a brandy glaze and swirled right in with the ice cream and a generous amount drizzled on top too.

Add in a crunchy, buttery graham crackers crust and you’ve got a treat that will please the crowd at any summer get-together. Read my notes below to see what I thought of this recipe.
Cherries Jubilee Ice Cream Pie

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Cherries Jubilee Ice Cream Pie

Yield: 8 servings (1 pie wedge + 3 tablespoons sauce)

Prep Time:

Cook Time:

Ingredients:

1/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons brandy
1 (12-ounce) package frozen pitted dark sweet cherries
2 tablespoons butter, melted
2 tablespoons honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened

Directions:

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.

3. Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.

4. Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.

5. Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern.

6. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.

Nutritional Information per serving:
Serving size: 1/8th of the pie + 3 tablespoons sauce
Calories per serving: 277
Fat per serving: 7g
Saturated Fat per serving: 3.4g
Sodium per serving: ,span class="sodium">165mg
Fiber per serving: 1.6g
Protein per serving: 5g
Cholesterol per serving: 24mg
Carbohydrates per serving: 47.3g

Source:  Cooking Light

The results:

It was a really good pie! It looked beautiful and it was definitely enjoyed by everyone. I thought the cherries were the perfect pairing to the creamy ice cream, and who doesn’t love a graham cracker crust? Plus, since the cherries are cooked, frozen ones work just fine–and they save you the trouble of pitting fresh ones.

Did this recipe deserve the cover spotlight?

Yes! It’s beautiful, delicious and a great dessert for summer. You can change the topping up any way you like by adding some extra fruit or berries. Some toasted pecans on top would even be a great addition!

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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8 Responses to “Fettuccine Alfredo with Bacon”

  1. 1

    Taylor @ Food Faith Fitness — February 26, 2014 @ 8:42 am

    I love the thought process behind this! Life should definitely not be about deprivation, just moderation like Cooking Light is preaching. This looks really yummy and I love your little review of it! This looks like a great dinner for me and the hubby! Pinned :)

    • Lori Lange replied: — February 26th, 2014 @ 8:55 am

      I know… I need to get into this mindset. You can totally get all the satisfaction from comfort food dishes by just allowing yourself a small portion.

  2. 2

    Tricia — February 26, 2014 @ 10:07 am

    Yes, portion control is the answer to controlling weight, at least in my case. I haven’t had fettuccine alfredo in years. I think I will try this recipe, especially since bacon is added.

  3. 3

    Anna@CrunchyCreamySweet — February 26, 2014 @ 10:13 am

    My Hubby loves alfredo. I need to try this lighter version! Pinned!

  4. 4

    Ben Pittman — February 26, 2014 @ 11:06 am

    Big fan of your recipes. Do you have WW points for light Fettuccine Alfredo?

  5. 5

    Lindsey Johnson — March 3, 2014 @ 11:31 am

    I need to make this for my kids! They love alfredo and bacon. I’ve been looking for a good lower cal version.

  6. 6

    Renee @ Awesome on $20 — March 11, 2014 @ 1:10 am

    We love carbonara, so I’m interested to see what this lighter version will taste like.

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