Citrus Sherbet Torte Recipes

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LEMON SHERBET



Lemon Sherbet image

Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 4

1 cup half-and-half cream
1/3 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 61mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

FROZEN KEY LIME TORTE



Frozen Key Lime Torte image

Scoops of frozen sherbet, sorbet, and yogurt, a crunchy graham-cracker crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 10

Number Of Ingredients 8

1 pint (2 cups) lime sherbet
1 pint (2 cups) lemon sorbet
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
1 tablespoon Key lime juice
1/4 cup coconut, toasted*

Steps:

  • Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
  • In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
  • Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
  • To serve, let stand at room temperature for 15 minutes. Cut into wedges.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 35 g, TransFat 1/2 g

CITRUS TORTE



Citrus Torte image

This is a quick and simple dessert, using convenience products. Great to make if you are short on time. Found this in a Simple and Delicious Magazine.

Provided by diner524

Categories     Dessert

Time 15m

Yield 10 serving(s)

Number Of Ingredients 4

1 (10 ounce) jar lemon curd
1 (8 ounce) carton whipped topping, thawed, divided (frozen)
10 3/4 ounces butter pound cake, thawed (frozen)
1 (15 ounce) can mandarin oranges, drained

Steps:

  • Place lemon curd in a large bowl; fold in half of the whipped topping until blended.
  • Split cake horizontally into three layers.
  • Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
  • Spread top with remaining lemon curd mixture.
  • Frost sides with remaining whipped topping.
  • Garnish with mandarin oranges.
  • Refrigerate until serving.

Nutrition Facts : Calories 203.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 86.1, Sodium 154.3, Carbohydrate 23.7, Fiber 0.9, Sugar 6.4, Protein 2.8

CITRUS SHERBET



Citrus Sherbet image

I have not tried this recipe. I got it from Diabetic Living Daily Recipe. Unflavored gelatin and buttermilk give this easy sherbet its smooth texture while helping to keep the fat and calories per serving low. The recipe calls for 1 envelope of unflavored gelatin.

Provided by internetnut

Categories     Beverages

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup sugar (or sugar substitute equivalent to 1 cup sugar)
1 (1/4 ounce) package unflavored gelatin
4 cups orange juice
1 cup buttermilk
1 teaspoon finely shredded lime peel or 1 teaspoon lemon peel
1/4 cup lime juice or 1/4 cup lemon juice
orange food coloring (optional) or yellow food coloring (optional)

Steps:

  • In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.
  • Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip, page ?].).

Nutrition Facts : Calories 226.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.6, Sodium 47, Carbohydrate 53.3, Fiber 0.4, Sugar 49.3, Protein 3.5

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