Frozen Key Lime Torte

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.

Prep: 15 min | Total: 4 hr 30 min | Yield: 10 servings

Ingredients

• 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 granulated sugar
• 1/4 cup butter or margarine, melted
• 1 tablespoon Key lime juice
• 1/4 cup coconut, toasted*

Instructions

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

Notes

Frozen desserts like this one are easier to cut if left out at room temperature for 10 to 15 minutes before serving.

Nutrition

Per serving: Calories 260 ( Calories from Fat 70), Total Fat 8g (Saturated Fat 4 1/2g, Trans Fat 1/2g), Cholesterol 15mg Sodium 150mg Total Carbohydrate 44g (Dietary Fiber 1g Sugars 35g), Protein 3g

% Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 2%

Exchanges:1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High- Fat Meat; 1 1/2 Fat

Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens