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Rainbow Sherbet Mold

 

15

Yield

12

servings

Prep

20

min

Cook

10

min

Ready

3

hrs

Low Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
 

Ingredients

1 ⅓ cups rolled oats
uncooked
cup brown sugar
firmly packed
*
cup butter
melted
5 pints 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 11251% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 37mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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