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Add a photoRaciónes: 12
Ingredientes
- 2 2/3 c. Chocolate Wafer Crumbs, divided
- 1/2 c. Butter Or possibly Margarine, melted
- 1 quart Orange Sherbert, softened
- 1 quart Rainbow Sherbert, softened
- 1 quart Lime Sherbert, softened Chocolate Curls, optional Orange Rind Curls, optional Fresh Mint Sprigs, optional
- 2 pkt (10 Ounce) Frzn Raspberries In Light Syrup, thawed
- 2 Tbsp. Frzn Orange Juice Concentrate, thawed
- 1 Tbsp. Plus
- 1 tsp Cornstarch
Direcciones
- Combine 1 2/3 c. crumbs and melted butter in a bowl; stir well. Press crumb mix proportionately over bottom of a 10-inch springform pan; freeze till hard.
- Spread orange sherbet proportionately over bottom of frzn crust. Sprinkle with 1/2 c. chocolate wafer crumbs; freeze till hard. Repeat procedure with rainbow sherbet and remaining crumbs; freeze till hard. Spread lime sherbet over frzn crumb layer. Cover and freeze at least 8 hrs.
- To serve, carefully remove sides of springform pan. Slice dessert into wedges. If you like, garnish with chocolate, curls, orange rind curls, and fresh mint sprigs. Serve immediately with Raspberry-Orange Sauce.
- Yield: 12 to 14 servings
- RASPBERRY-ORANGE SAUCE: Place raspberries in container of an electric blender; process till smooth. Press puree through a sieve; throw away seeds.
- Set puree aside. Combine orange juice concentrate and cornstarch in a saucepan; add in puree, and stir well. Cook over medium heat, stirring constantly, till mix comes to a boil. Cook 1 minute, stirring constantly. Pour sauce into a bowl. Cover and chill.
- Yield: 2 1/3 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 205 | |
| Calories from Fat 99 | 48% |
| Total Fat 11.25g | 14% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 199mg | 8% |
| Potassium 101mg | 3% |
| Total Carbs 25.54g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 13.63g | 9% |
| Protein 1.96g | 3% |
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