Chocolate-raspberry sorbet sandwiches
These tasty frozen treats are effortless to assemble and make a refreshing dessert or snack. To keep things simple, pound cake is used as the “bread”. Its versatile flavor pairs well with almost any flavor of sorbet. We’ve used chocolate and strawberry, but you could get creative and substitute any combination of sorbet flavors that strikes your fancy. Lemon and blueberry, mango and raspberry, or mixed berry and passion fruit would make excellent choices. This recipe serves 2. Since they’ll hold up well in the freezer for a few days, you can double or triple the recipe to enjoy them more than once throughout the week.
¼ cup(s), chocolate variety
Fat-free pound cake
⅛ pound(s), 4 (1/2-inch) slices
¼ cup(s), raspberry, slightly softened
- Spread 2 tablespoons of the chocolate sorbet on each of 2 slices of the pound cake. Spread 2 tablespoons of the raspberry sorbet on each of the remaining 2 slices. Place a raspberry sorbet topped cake slice on top of each chocolate sorbet topped cake slice, sorbet sides facing each other. Serve at once or wrap in plastic wrap and freeze up to 2 days. Yields 1 sandwich per serving.