I saw this recipe in Taste of Home and thought this would make a nice low calorie summer dessert. At the very same time, I started to think of ways to make a high calorie summer dessert perhaps using chocolate. Chris is not a fan of strawberries so I figured I needed to make something he would like too. The first recipe is the original, the second is my adaptation and is on the menu at Mom's tomorrow night.
2 C. strawberry sorbet
1 C. cold fat free milk
1 package sugar free instant pudding mix
1 carton (8oz) frozen reduced fat whipped topping, thawed
1 C. sliced strawberries
Line a 8X4 inch loaf pan with heavy duty foil. Spoon sorbet into pan; freeze for 15 minutes.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes until soft set. Set aside 1/2 C. whipped topping for garnish; refrigerate until serving. Fold remaining whipped topping into pudding, spoon over sorbet. Cover and freeze for 4 hours or overnight.
Remove from freezer 10-15 minutes before serving; unmold onot a serving plate and remove foil. Serve with strawberries and reserved whipped topping.
Mint Meltaway Freeze
2 C. chocolate chip mint ice cream; I used Dean's Fannie May Mint Meltaway
1 C. cold fat free milk
1 package devil's food instant pudding mix
1 carton (8oz) frozen reduced fat whipped topping thawed
Line a 8X4 inch loaf pan with heavy duty foil. Spoon ice cream into pan; freeze for 15 minutes.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Set aside 1/2 C. whipped topping for garnish; refrigerate until serving. FOld remaining whipped topping into pudding; spoon over ice cream. Cover and freeze for 4 hours or overnight.
Remove from the freezer 10-15 minutes before serving; unmold onto serving plate and remove foil. Serve with reserved whipped topping.
1 comment:
OK, we had the mint meltaway freeze last night for dessert and it was out of this world! Recipe adaptation success!!!!!
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