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Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

194 calories; fat 1.6g; saturated fat 0.8g; protein 3.1g; carbohydrates 42g; cholesterol 26mg; iron 0.5mg; sodium 105mg; calories from fat 7%; fiber 0.3g; calcium 96mg.
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