Things you’ll need to make this fantastic dessert:
9×5 loaf pan, aluminum foil, 2 cups raspberry sorbet or raspberry sherbet, several fresh raspberries or strawberries, 1 pkg. sugar-free, fat-free instant vanilla pudding, 8 oz. sugar-free whipped cream, 1 cup cold milk
Line a 9×5 loaf pan with aluminum foil. Try to make the aluminum foil as neat as possible (you’ll see why later). Spoon sorbet into pan and try to level it as best as you can(let it soften a few minutes if it makes it easier to work with). Then re-freeze it for at least ten minutes. Step2Pour cold milk into a large bowl. Add in the dry pudding mix and beat with a wire whisk until well-blended. No powder should remain. Step3Carefully add the whipped topping, a few spoonfuls at a time. Once the entire mixture is blended together completely, place the pudding and whipped cream mixture on top of the frozen sherbet, and smooth out as much as possible. This will actually become the bottom of the dessert. Step4Freeze at least three hours. Invert the dessert onto a serving plate and remove the aluminum foil. Top with raspberries before serving. You may need to allow about ten minutes to soften before you can cut into slices and serve it.
This recipe is a huge hit so I always try to make extra. It serves about 12 people and has less than 1g of fat per serving (if you follow the recipe perfectly). It is also only 110 calories and delicious! Happy eating! 🙂