Add a splash of color to your meal with this festive, fruit sorbet cake.
Author: US Highbush Blueberry Council
Serves: 8 person(s)
Preparation Time: 30 mins
1/4 cup plus 2 Tbsp sugar-free blueberry preserves or jam, divided
1 pint no sugar-added orange sorbet, slightly softened
1 pint no sugar-added lemon or other citrus sorbet, slightly softened
1 cup fresh blueberries
In a small bowl, stir together walnuts and 1/4 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.
Serving suggestions are not included in the nutritional analysis, and may not be low-carb or diabetes friendly, if low-carb/diabetes friendly is desired.
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