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Friday, July 3, 2009

Raspberry Summer Sensation

By Holly Klees

12- 1 slice servings

1 ½ C raspberry sorbet or sherbet

1 cup cold fat free milk

1 pkg. (4-serving size) Jell-O Vanilla Flavor Fat Free Sugar Free Instant

Reduced Calorie Pudding & Pie Filling

1 tub (8oz) Cool Whip Free Whipped Topping, thawed

1 cup fresh raspberries, optional

Place Fluted Loaf Mold on Perforated Baking Sheet.

Spoon softened Sorbet or Sherbet into bottom of mold. Freeze 10 minutes.

Pour milk into Stainless mixing bowl. Add dry ingredients, beat with wire

Whisk for 2 minutes or until well blended. Gently fold in whipped

Topping. Spread pudding mixture over sorbet, reserving about 1 cup.

Freeze 3 hours or overnight.

Un-mold on serving plate. Fill pastry bag with reserve pudding mixture and decorate.

(I unmolded onto small silpat, decorated and placed back into freezer until ready to serve.

Allow to soften 5 minutes before serving.

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