Citrus Sherbet Torte Recipes

TWO-TONE SHERBET TORTE

Two-Tone Sherbet Torte image

Kina Fink from Crown Point, Indiana writes, "I first prepared this beautiful dessert for a Fourth of July Party. Ever since, my mom asks me to make it for just about every event we host."

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 10-12 servings.

Number Of Ingredients 6

Ingredients

1-3/4 cups crushed gingersnaps (about 40 cookies)
1/4 cup butter, melted
4 cups lemon sherbet, softened
4 cups raspberry sherbet, softened
1 cup fresh raspberries
3 ounces white baking chocolate, chopped

Steps:

In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes. , Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes. , Top with raspberry sherbet; freeze for at least 1 hour., Before serving, sprinkle raspberries over the top. In a small microwave-safe bowl, microwave white chocolate at 30% power for 1-2 minutes or until melted; stir until smooth. Drizzle over berries.

Nutrition Facts :

CITRUS TORTE

Citrus Torte image

This is a quick and simple dessert, using convenience products. Great to make if you are short on time. Found this in a Simple and Delicious Magazine.

Provided by diner524

Categories Dessert

Time 15m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 (10 ounce) jar lemon curd
1 (8 ounce) carton whipped topping, thawed, divided (frozen)
10 3/4 ounces butter pound cake, thawed (frozen)
1 (15 ounce) can mandarin oranges, drained

Steps:

Place lemon curd in a large bowl; fold in half of the whipped topping until blended.
Split cake horizontally into three layers.
Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
Spread top with remaining lemon curd mixture.
Frost sides with remaining whipped topping.
Garnish with mandarin oranges.
Refrigerate until serving.

Nutrition Facts : Calories 203.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 86.1, Sodium 154.3, Carbohydrate 23.7, Fiber 0.9, Sugar 6.4, Protein 2.8

LEMON SHERBET

Lemon Sherbet image

Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 4

Ingredients

1 cup half-and-half cream
1/3 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 61mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

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