| 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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