Recipes
Blueberry and Citrus Sorbet “Layer Cake”
4 Ratings
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Blueberry and Citrus Sorbet “Layer Cake”
Recipe: Blueberry and Citrus Sorbet “Layer Cake”
Ingredients
- ½ cup finely chopped walnuts
- ¼ cup plus 2 tablespoons blueberry preserves or jam, divided
- 1 pint orange sorbet, slightly softened
- 1 pint lemon or other citrus sorbet, slightly softened
- 1 cup fresh blueberries
Instructions
- Line the bottom and sides of an 8 x 4 -inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly
- In a small bowl, stir together walnuts and ¼ cup of the blueberry preserves
- Set aside
- Spoon orange sorbet into the lined pan, smoothing the top to make an even layer
- Spread the reserved walnut-preserves mixture evenly over the orange sorbet
- Spoon the lemon sorbet evenly over the preserves and smooth the top
- Cover tightly with aluminum foil
- Freeze several hours or overnight
- Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth
- Fold in fresh blueberries
- Invert the cake onto a chilled serving plate
- Remove the pan and waxed paper
- spoon about one-fourth of the blueberry mixture down the center of the cake
- Cut the cake into 8 (1-inch) slices
- Serve on chilled dessert plates
- Top each slice with a spoonful of the remaining fresh berry mixture
- Serve immediately
Quick notes
Per portion: 219 calories, 43.8 g carbohydrate, 4.5 g total fat, 0 saturated fat
Number of servings (yield): 8