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Rainbow Sherbet Mold

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Submitted by Perotb

YIELD

12 servings

PREP

20 min

COOK

10 min

READY

3 hrs

Ingredients

1 ⅓ 315
CUPS ML ROLLED OATS
uncooked
79
CUP ML BROWN SUGAR
firmly packed *
79
CUP ML BUTTER
melted
5 2.4
PINTS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 112 51% 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?
Low Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
 

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