Strawberry Sorbet Sensation
From Light and Tasty. This looks like a great refreshing dessert for summer. I don't use fat-free ingredients, but I think the regular equivalents would work just as well. (If using regular pudding mix the weight will be greater--a 3 or 4 oz box I think). Cook time is freezing time. ZWT 3: U.S. (strawberries)
INGREDIENTS
Nutrition- 2cups strawberry sorbet, softened
- 1cup cold nonfat milk
- 1(1 ounce) package sugar-free instant vanilla pudding mix
- 1(8 ounce) carton frozen reduced-fat whipped topping, thawed
- 1cup sliced fresh strawberries
Advertisement
DIRECTIONS
- Line a 8x4 loaf pan with heavy-duty foil.
- Spoon sorbet into pan, freeze for 15 minutes.
- In a small bowl, whisk milk and pudding mix for 2 minutes.
- Let stand for 2 minutes or until soft-set.
- Set aside 1/2 cup whipped topping for garnish; refrigerate until serving.
- Fold remaining whipped topping into pudding and spoon mixture over sorbet.
- Cover and freeze for 4 hours or overnight.
- Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil.
- Serve with the strawberries and reserved whipped topping.
Advertisement