| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A new one f, All newly t, Dessert | 4 | Servings | ||
INGREDIENTS
| 1/2 | 10-inch-long angel food cake loaf | |
| 1 | Unpeeled orange slice; 1/4" thick | |
| 1/4 | c | Fresh or frozen cranberries |
| 1 | tb | Sugar |
| 1/2 | pt | (1 cup) raspberry sherbet; slightly softened |
INSTRUCTIONS
Cut 1/2 inch thick horizontal slice from top of cake. Make a cavity in loaf by removing cake from center, leaving 1/2 inch shell on 4 sides and bottom. (Save cake pieces for later use.) In food processor bowl with metal blade, combine orange slice, cranberries and sugar. Process until finely chopped; do not poree. Spoon sherbet in to medium bowl. Add cranberry-orange mixture; fold in until well blended. Spoon sherbet mixture into cake cavity. Replace top slice of cake. Wrap cake in foil; freeze about 4 hours or until firm. Remove loaf from freezer 20 minutes before serving. To serve, cut loaf into slices. Makes 4 servings. Recipe by: Easiest Ever Holiday Meals Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998
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