Orange Sherbet Tart	Printer Friendly version
1 graham cracker crumb pie crust 1 package gelatin powder, orange flavor 3/4 cup boiling water 1 cup orange sherbet, slightly softened 1 cup fat free whipped topping, slightly thawed 2 tablespoons chocolate chip 1/2 teaspoon oil
Heat oven to 450 F. Bake prepared crust for 10 minutes at 450F. Meanwhile, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved. Spoon in sherbet and whipped topping; stir until melted. Place in freezer for 5 minutes or until soft set. Stir sherbet mixture. Spoon mixture into cooled baked shell. In small re-sealable plastic food storage bag, combine chocolate chips and oil. Seal bag; place in bowl of very hot water. Squeeze bag several times to melt chips. Cut small opening in bottom corner of bag. Pipe chocolate over top of tart to form desired design. Refrigerate until serving time.
Servings: 8

Per Serving Nutritional Analysis
Per Serving (excluding unknown items): 256 Calories; 9g Fat (32.0% calories from fat); 2g Protein; 42g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 215mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fat; 2 1/2 Other Carbohydrates.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	256 32.0% 64.1% 3.9% 9g 2g 4g 2g 1mg 42g 1g 2g 215mg 55mg 21mg 1mg trace trace 258IU 64RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	trace trace trace .1mg 4mcg 1mg 2mg 0 0.0% 0 0 0 0 0 1 1/2 2 1/2