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Rainbow Sherbet Dessert Recipe
|Whipping cream||2 Cup (32 tbs)|
|Powdered sugar||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Coconut macaroons||12 , crushed and toasted|
|Chopped pecans||3⁄4 Cup (12 tbs) (Toasted)|
|Raspberry sherbet||2 1⁄2 Cup (40 tbs), softened|
|Lime sherbet||2 1⁄2 Cup (40 tbs), softened|
|Orange sherbet||2 1⁄2 Cup (40 tbs), softened|
|Strawberry halves||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4434 Calories from Fat 2172
% Daily Value*
Total Fat 246 g377.9%
Saturated Fat 122.8 g614%
Trans Fat 0 g
Cholesterol 712.9 mg
Sodium 922.4 mg38.4%
Total Carbohydrates 483 g161%
Dietary Fiber 17.6 g70.3%
Sugars 365.2 g
Protein 31 g61.7%
Vitamin A 4.8% Vitamin C 187.7%
Calcium 55.3% Iron 18.9%
*Based on a 2000 Calorie diet
Fold in macaroons and pecans.
Spread half of mixture into a 9 inch springform pan; freeze.
Spread a layer of each sherbet over whipped cream mixture, allowing each layer to freeze before spreading next layer.
Top with remaining whipped cream mixture.
Cover and freeze.
Remove from pan, and place on serving plate.
Garnish with strawberries.