Easy Recipe Collection

Line a 9-by-5-inch loaf pan with foil.

Spread with 1-1/2 cups (of three cups total) strawberry sorbet.

Top with 1/3 cup (of 2/3 cup total) coarse gingersnap crumbs, 1-1/2 cups each fat-free vanilla ice cream and mango sorbet, the remaining gingersnap crumbs, and strawberry sorbet. Freeze.

Remove from freezer a few minutes before serving. Remove from mold and slice.

Garnish with fresh strawberries and fresh mint if desired.

Tip: Substitute any sorbet and ice cream flavor combinations.

More Healthy Sorbet Recipes

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  Easy Banana-Strawberry Sorbet Low Fat High Fiber Recipe
  Strawberry Banana Sorbet Healthy Recipe
  Champage Citrus Sorbet Healthy Recipe
  Coconut Sorbet Paleolithic Recipe
  Blueberry Orange Sorbet Healthy Recipe
  Cranberry Raspberry Sorbet Healthy Recipe

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