RAINBOW SHERBET ANGEL FOOD CAKE
Talk about a dessert that pops. Sometimes I make this easy cake even more eye-catching by coloring the whipped cream too. Use whatever sherbet flavor combination you like. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
RAINBOW SHERBET ROLL
Yes, you can! Roll light, fluffy angel food cake around refreshing raspberry, orange and lime sherbets for a cool and easy make-ahead treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
- Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
- Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.
Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
TROPICAL RAINBOW SHERBET RECIPE BY TASTY
Here's what you need: heavy whipping cream, condensed milk, raspberry, water, mango, crushed pineapple
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
- Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
- In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
- Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
- Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
- Add pineapple to the third bowl of cream.
- Mix each flavor until uniform in color.
- Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
- Freeze until solid, about 3-4 hours.
- Enjoy!
Nutrition Facts : Calories 429 calories, Carbohydrate 43 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, Sugar 41 grams
BOOZY RAINBOW SHERBET PUNCH RECIPE BY TASTY
Here's what you need: rainbow sherbet, strawberry, blueberry, lemon, raspberry, grapefruit, lemon-lime soda, champagne, pink lemonade
Provided by Katie Aubin
Categories Drinks
Yield 12 servings
Number Of Ingredients 9
Steps:
- Arrange 8 scoops of sherbet on a parchment paper-lined baking sheet. Freeze for 30 minutes.
- In a large punch bowl, combine the strawberries, blueberries, lemon, raspberries, and grapefruit.
- Add the lemon lime soda, champagne, and pink lemonade. Stir to combine.
- Remove the sherbet scoops from the freezer and use a spoon to place in the punch bowl.
- Enjoy!
Nutrition Facts : Calories 233 calories, Carbohydrate 42 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, Sugar 34 grams
RAINBOW SHERBET PIE
Rainbows of color in a flash! You can assemble this refreshing dessert in less than 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- Spread sherbet in pie crust. Cover and freeze 2 hours.
- Spread whipped topping over sherbet. Garnish with fruit and orange peel. Store covered in freezer.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 100 mg
RAINBOW SHERBET CAKE ROLL
This light and easy cake roll can be prepared year-round, but it's especially nice in the heat of summer. I like to have this dessert in the freezer ready to serve to unexpected company.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 3
Steps:
- Coat two 15x10x1-in. baking pans with cooking spray; line pans with waxed paper and spray the paper. Prepare cake mix according to package directions; spread batter into prepared pans. Bake at 375° for 18-22 minutes or until the top springs back when lightly touched and entire top appears dry. , Cool in pans for 5 minutes. Turn each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cakes; spread each with 4 cups sherbet to within 1/2 in. of edges. Roll up again. Place with seam side down on plastic wrap. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-in. slices. Freeze leftovers.
Nutrition Facts : Calories 183 calories, Fat 2g fat, Cholesterol 4mg cholesterol, Sodium 187mg sodium, Carbohydrate 41g carbohydrate, Fiber 3g protein.
RAINBOW SHERBET CAKE
A colorful, light, and tasty dessert! I've made this for parties a few times, and the response from the party folks has been *very* positive! :)
Provided by Julesong
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice angel food cake crosswise to make four layers.
- Wash and dry the angel food cake pan, then line it with wax paper.
- Working quickly so the sherbet doesn't melt all over your kitchen, place the top layer of the cut cake back into the bottom of the pan and spread raspberry sherbet evenly on the cake.
- Repeat with remaining cake layers and lime and orange sherbets.
- Place cake and sherbet layers into the freezer for at least 30 minutes to allow it to firm up.
- When firm, run a knife heated in hot water between the pan and wax paper, then carefully tip the cake onto the serving dish, remove wax paper, and finish with final layer of cake: frost sides and top with whipped topping and place back in the freezer for 1 hour, until firm.
- Serve and enjoy!
- You can use whatever flavors of sherbet or sorbet you like - contrasting colors are nice - I've used lemon and mango, as well.
RAINBOW SHERBET/ICE CREAM PARFAIT (AFRICA)
This recipe is being posted for ZWT II & my source is africa.upenn.edu/Cookbook/Dessert. The intro says "It is my belief that parfaits are best made to order. If you must prepare ahead of time, freeze before adding the whipped cream."
Provided by twissis
Categories Frozen Desserts
Time 2m
Yield 1 Parfait, 1 serving(s)
Number Of Ingredients 6
Steps:
- In the bottom of a tall cold parfait glass, put 2 tbsp of strawberries (or raspberries). Add 1 sml scoop raspberry sherbet.
- Put another 2 tbsp of the strawberries (or raspberries) over the raspberry sherbet & add 1 sml scoop of lime sherbet.
- Put the remaining 2 tbsp of strawberries (or raspberries) over the lime sherbet & add 1 sml scoop of vanilla ice cream to fill the glass to the brim.
- Swirl whipped cream on top. (If you're ambitious, use a pastry bag to make a lrg star).
- Garnish whipped cream w/multicolored or chocolate sprinkles. Serve immediately.
Nutrition Facts : Calories 286.6, Fat 6.9, SaturatedFat 4, Cholesterol 15.8, Sodium 92.3, Carbohydrate 54.2, Fiber 5.8, Sugar 43.4, Protein 3.1
SHERBET RAINBOW
Seeing a beautiful rainbow after a storm is always a thrill, and my brother was delighted with his colorful sherbet dessert. Served along with the birthday cake, it put a refreshing finishing touch on the climate-conscious menu. -Ndara Pike, Tempe, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Line a 9-in. round pan with waxed paper. Firmly press the lime sherbet into a 1-in. ring around the edge of pan. Smooth inside of the ring with a metal spatula or butter knife. Immediately form rings with orange and raspberry sherbet. Smooth inside ring; fill in center with lemon sherbet. Freeze overnight or until firm. Loosen edge with a knife. Invert onto a 12-in. square piece of waxed paper. Remove waxed paper from top of sherbet. Cut in half. Press two halves together, forming a half circle. Smooth rounded edge. Transfer rainbow, cut side down, to a freezer-proof serving platter. Just before serving, spoon whipped topping "clouds" at each end of rainbow if desired. Tint coconut with food coloring; sprinkle over topping.
Nutrition Facts :
RAINBOW SHERBET DESSERT
I'm not that big of a fan of raspberry sherbet, so the next time I made this I used homemade cherry sherbet instead. I'm going to try grape, pineapple & watermelon next. *I think this might've come from one of my Taste of Home cookbooks.
Provided by S I
Categories Ice Cream & Ices
Time 30m
Number Of Ingredients 8
Steps:
- 1. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350°F. for 5 to 8 minutes or until golden brown. Cool completely.
- 2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze for 30 minutes.
- 3. Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
RAINBOW SHERBET PIE
Rainbows of color in a flash! You can assemble this refreshing dessert in less than 15 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- Spread sherbet in pie crust. Cover and freeze 2 hours.
- Spread whipped topping over sherbet. Garnish with fruit and orange peel. Store covered in freezer.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 100 mg
RAINBOW SHERBET CAKE
A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!
Provided by VITE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 51.2 g, Cholesterol 2.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 281 mg, Sugar 27.6 g
RAINBOW SHERBET ROLL
Yes, you can! Roll light, fluffy angel food cake around refreshing raspberry, orange and lime sherbets for a cool and easy make-ahead treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
- Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
- Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.
Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
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