Refreshing Sorbet Cake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 214.8
- Total Fat: 1.5 g
- Cholesterol: 18.0 mg
- Sodium: 213.7 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 1.0 g
- Protein: 2.6 g
View full nutritional breakdown of Refreshing Sorbet Cake calories by ingredient
Introduction
Want an ice cream cake but not the fat & calories? Want an ice cream cake but not the fat & calories?Number of Servings: 10
Ingredients
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Haagen Daz Fat Free Sorbet: Mango, Raspberry and coconut if you cannot find Ciao Bella Brand. Angel food cake to make a 1inch crust for cake in a 9 inch springform pan. It will get weighed down by sorbet but be fluffy when you cut and serve. It springs right up and can sustain freezing.
I found Ciao Bella Gelatto & Sorbets in my frozen section and got the Coco Coconut Sorbet. It is amazing! But I am sure the HaagenDaz is just as good.
You need something to play down and cream the fresh, sweet tart of the raspberry and mango.
Directions
First wrap the bottom of the springform pan securely with tin foil.
Take sorbets out of the freezer to get soft so it is easy to scoop out and make layers with spatula. Take a store bought Angel food cake, usually a ring like a bundt cake. Cut it in half (so it looks like you have two lifesavers) so you have base for your cake. Cut some of what remains to fill the hole. So you have a complete 'crust' for cake.
Then take ladyfingers(also store bought-these are fluffy like sponge or angel food cake) and line around spring form pan.
Next take the Raspberry sorbet, stir with icing spreader/spatula and then just scoop and spread to make one thick even layer. Continue and do only half a pint of Mango, because it is very tart, and then do just a 1/2 a pint of the coconut too. The springform pan should be just about full to the brim.
cover the cake with wax paper first then tin foil tightly to keep out odors in freezer and keep freshness. Freeze for 1-2 hours or more. This can be prepared ahead of time.
When you cut and serve it looks so colorful and it is so delicious and refreshing. No real need for decoration. I cut a slice thin, the size of each ladyfinger.
Number of Servings: 10
Recipe submitted by SparkPeople user DSCUDI.
Take sorbets out of the freezer to get soft so it is easy to scoop out and make layers with spatula. Take a store bought Angel food cake, usually a ring like a bundt cake. Cut it in half (so it looks like you have two lifesavers) so you have base for your cake. Cut some of what remains to fill the hole. So you have a complete 'crust' for cake.
Then take ladyfingers(also store bought-these are fluffy like sponge or angel food cake) and line around spring form pan.
Next take the Raspberry sorbet, stir with icing spreader/spatula and then just scoop and spread to make one thick even layer. Continue and do only half a pint of Mango, because it is very tart, and then do just a 1/2 a pint of the coconut too. The springform pan should be just about full to the brim.
cover the cake with wax paper first then tin foil tightly to keep out odors in freezer and keep freshness. Freeze for 1-2 hours or more. This can be prepared ahead of time.
When you cut and serve it looks so colorful and it is so delicious and refreshing. No real need for decoration. I cut a slice thin, the size of each ladyfinger.
Number of Servings: 10
Recipe submitted by SparkPeople user DSCUDI.