Rainbow Sherbet Mold
Yield
12 servingsPrep
20 minCook
10 minReady
3 hrsLow Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
rolled oats
uncooked |
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
butter
melted |
|
| 5 | pints |
sherbert
assorted flavours |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
rolled oats
uncooked |
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
butter
melted |
|
| 2.4 | l |
sherbert
assorted flavours |
* |
Directions
Combine oats, sugar and butter, mixing until crumbly.
Place in a shallow baking pan.
Heat in preheated moderate oven at 350℉ (180℃). about 10 minutes, stirring occasionally.
Firmly press onto bottom of a 7½ inch spring form pan.
Chill.
Using ice cream dipper, scoop sherbet balls onto cooky sheet, freeze until firm.
Alternating colors, firmly press sherbet balls into crumb-lined pan.
Freeze until firm. To unmold, loosen sides with spatula.
Invert onto plate, cut in slices.
