How refreshing!!
Raspberry Summer Sensation
** LOW FAT -- LOW CARB -- LOW CAL **
Ingredients:
2 cups raspberry sorbet (I used President's Choice fat-free raspberry gelato & it worked great), or 2 cups sherbet
1 cup cold milk (can use Almond milk)
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!) (look for sugar free)
3 cups Lite Cool Whip, thawed
1 cup fresh raspberries
2 cups raspberry sorbet (I used President's Choice fat-free raspberry gelato & it worked great), or 2 cups sherbet
1 cup cold milk (can use Almond milk)
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!) (look for sugar free)
3 cups Lite Cool Whip, thawed
1 cup fresh raspberries
Directions:
Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping. Spread pudding mixture over sorbet in pan.
Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours. Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping. Spread pudding mixture over sorbet in pan.
Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours. Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
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