Sorbet Ruffles

Pareve or dairy

1 pint raspberry sorbet
1 pint coconut OR pineapple sorbet OR 1 pint vanilla ice cream
1 pint mango, passion fruit OR lemon sorbet
16 (2 1/2-inch) pleated paper muffin baking cups
Pareve dessert sauces (chocolate, vanilla, kiwi, mango, raspberry)
    OR pareve chocolate syrup like Bosco
16 raspberries

Let sorbets stand at room temperature for 15 minutes to soften. Transfer sorbets to bowls for ease in stirring to make them spreadable.

Place muffin cups in metal muffin tins. If you don't have muffin tins, create a double thickness of paper muffin cups and place in a metal baking pan so they support each other.

Spread an even layer of raspberry sorbet in bottom 1/3 of each cup. Place in freezer 15 minutes. Remove from freezer and spread dollops of coconut sorbet to evenly cover raspberry layer and come up to the second 1/3 of the cup. Return to freezer 15 minutes. Repeat procedure with mango sorbet (so it comes to top of cup). Cover pan with plastic wrap. Freeze overnight. Can be made 4 days ahead; keep frozen.

When ready to serve, invert each sorbet cup onto a dessert plate. Remove paper muffin cup. Decorate plate with desired sauce. Top each with a fresh raspberry.

Makes 16 servings.