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Frozen Raspberry-Lemon Loaf (Servers 10)

Here is a great make-ahead dessert recipe. It is very attractive and quite delicious, so treat yourself to this easy recipe soon.

2 (3-ounce) packages lady fingers
1 quart vanilla ice cream or frozen vanilla yogurt, softened
1 pint lemon sherbet or lemon sorbet, softened
1 (16-ounce) package frozen raspberries, thawed
1 cup raspberry liquid and water
1 tablespoons cornstarch
Dash of salt
2 teaspoons lemon juice

1. Line a 9x5-inch loaf pan with waxed paper, extending     paper beyond rim.

2. Line bottom and sides with lady finger halves, putting     the cut side toward the center.

3. Spoon softened vanilla ice cream or yogurt into bottom     of pan. Cover with a layer of lady fingers.

4. Spoon softened lemon sherbet or lemon sorbet on top     of lady fingers. Top with layer of lady fingers. Freeze     firm in freezer. Wrap well to prevent freezer burn.

5. Drain raspberries and add enough water to raspberry     liquid to make one cup.

6. In 1-quart microwave-safe measurer combine liquid     with cornstarch and salt.

7. Microwave on Full Power 2-3 minutes until thickened,     stirring every minute.

8. Add lemon juice and then gently stir in raspberries.     Refrigerate, covered, until ready to use.

9. To serve, lift loaf out of pan with waxed paper. Slice     into serving pieces. Serve on pretty dessert plates with     raspberry sauce.

Nutritional information per serving using ice cream and sherbet
305 calories, 6 grams protein, 16 grams fat, 46 grams carbohydrate, 2 grams fiber, 1010 milligrams cholesterol, 112 milligrams sodium

Nutritional information per serving using frozen yogurt and sorbet
216 calories, 3 grams protein, 2 grams fat, 47 grams carbohydrate, 3 grams fiber, 5 milligrams cholesterol, 89 milligrams sodium