Red, White and Blueberries

Makes 8 slices

Ingredients:

Nonstick cooking spray

1½ cups berry sorbet

1½ cups coconut or lemon sorbet

1½ cups blue water ice

Blueberries or raspberries

Method:

1 Spritz a loaf pan with nonstick spray and line with plastic wrap overlapping the sides.

2 Spread a 1½-inch layer of softened berry sorbet in the bottom of the pan. Freeze for about 30 minutes. Repeat with layers of coconut or lemon sorbet and blue-water ice or blue ice cream. Cover with plastic wrap and freeze for at least 6 more hours or overnight.

3 Before serving, thaw the loaf on the counter for about 10 minutes, then invert onto a serving tray. Use a knife to make a crisscross design on top, garnish with blueberries or raspberries. Slice and serve immediately.

Nutrition per slice: 130 calories; 0g protein; 0g fat (0g saturated fat); 33g carbohydrate; 1g fiber; 9mg calcium; 0mg iron; 13mg sodium.

kitchen tip:

When removing a frozen dessert from a pan, let it stand on the counter for 10 minutes to soften it slightly, or very carefully turn it upside-down and hold it under running lukewarm water for 10 to 15 seconds. It should come out of the pan effortlessly.

Red, White and Blueberries