Ingredients:
1 L mango frozen sorbet, softened
(or peel and chop fresh mango’s and freeze them, then blend to sorbet)
1 L vanilla ice cream
3 Cups assorted fresh fruits
Crust:
1-1/4 cups gluten-free digestive biscuits crumbs
1/4 cup Ground Almonds
1/4 cup butter, melted
Method:
Grease the bottom of a 9″ springform pan and line side with parchment paper.
Set aside.
Crust:
In bowl, stir together biscuit crumbs, ground almonds and butter; press into prepared pan.
Bake in 350°F/Gas Mark4 (180°C) oven until firm, about 10 minutes.
Let cool on rack.
Drop spoonfuls of half of the sorbet randomly onto crust.
Drop spoonfuls of half of the ice cream in gaps between sorbet.
Gently swirl with back of spoon.
Repeat with remaining sorbet and ice cream.
Cover and freeze until firm, about 4 hours.
(Make-ahead: Wrap in foil and freeze for up to 2 days.)
Using hot dry knife, cut cake into slices.
Serve with assorted fruit.
Makes 8 to 10 servings.
Nutritional Info
per each servings:
calories 335
protein 4 g
total fat 14 g
sat. fat 7 g
carbohydrates 52 g
fibre 2 g
cholestrol 35 mg
sodium 159 mg
% RDI: –
calcium 8%
iron 6%
vit A 17%
vit C 27%
folate 8%
Recipe and Image Canadian Living
Tags: gluten free, Gluten Free Food, no gluten