1 (10-ounce) package 50% fewer calories frozen strawberries in syrup, thawed and undrained
2 tablespoons frozen orange juice concentrate, thawed
22 ladyfingers, split
1 quart orange sherbet
1 quart fat-free vanilla ice cream
How to Make It
Place strawberries in a blender; process until almost smooth, leaving some strawberry pieces. Place in a small saucepan, and bring to a boil. Cook over medium heat 10 minutes or until thickened, stirring occasionally. Stir in orange juice concentrate. Pour mixture into a small bowl. Cover and chill.
Line a 9-inch springform pan with ladyfingers, cut sides in. Place orange sherbet in a medium bowl. Beat at high speed of a mixer 10 seconds or until softened and smooth. Spoon mixture into prepared springform pan, spreading evenly. Cover and freeze 20 minutes.
Place ice cream in a medium bowl. Beat at high speed of a mixer 10 seconds or until softened and smooth. Fold in chilled strawberry mixture, leaving some streaks. Spoon over sherbet layer, spreading evenly. Cover with plastic wrap, pressing plastic wrap directly onto surface of ice cream. Cover with foil; freeze 8 hours or until firm.
To serve, uncover and gently remove sides of pan. Cut into wedges.