HONEY MAID Frozen Layered Sorbet Torte
Prep time20 min
Total time2hr 50min
ServingsMakes 16 servings, 1 piece (108 g) each.
Ingredients
- 1½ cups Honey Maid Crumbs
- 1 cup flaked coconut, toasted
- ½ cup sliced almonds, toasted
- ⅓ cup butter, melted
- 2 cups each mango, lemon and raspberry sorbet, softened
- 3 cups thawed frozen whipped topping
- ½ cup fresh raspberries
- 5 small sprigs fresh mint
Preparation
- Combine first 4 ingredients; set aside. Blend mango sorbet and 1/2 cup whipped topping. with electric hand mixer until well blended; spread onto bottom of 9-inch springform pan. Cover with 1-1/2 cups crumb mixture; press lightly into sorbet to secure. Freeze 30 min.
- Repeat with remaining sorbet flavours and crumb mixture to make 3 layers, freezing 30 min. after each new layer. Cover with remaining whipped topping. Freeze 1 hour.
- Remove torte from freezer 10 min. before serving. Let stand at room temperature to soften slightly. Loosen torte from rim of pan; remove rim. Garnish torte with berries and mint.
Recipe Tips
- Substitute
Prepare using light whipped topping. - Substitute
Substitute chopped walnuts or pecans for the sliced almonds. - Substitute
Substitute sherbet for any of the sorbet flavours.
125561
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 240 |
| % Daily Value* | |
| Fat 11g | |
| Saturated 7g | |
| Cholesterol 10mg | |
| Sodium 110mg | |
| Carbohydrate 37g | |
| Dietary fiber 2g | |
| Sugars 29g | |
| Protein 2g | |
| Vitamin A | 4 %DV |
| Vitamin C | 6 %DV |
| Calcium | 2 %DV |
| Iron | 2 %DV |
