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Lemon-Raspberry Sorbet Bombe

Lemon-Raspberry Sorbet Bombe
 
Yield:
40 servings or 2 bombes, 20 servings each

Ingredients

Ingredients Weights Measures
hot water (140ºF to 160ºF), divided 64 fl oz 2 qt.
JELL-O Lemon Flavor Sugar Free Gelatin 1.8 oz. 1/3 cup
frozen lemonade concentrate, divided 1-1/2 lb. 2-3/4 cups
Greek-style yogurt, divided 3 lb. 1-1/2 qt.
seedless raspberry jam 6 oz. 2/3 cup
JELL-O Raspberry Flavor Sugar Free Gelatin 1.8 oz. 1/3 cup
raspberries, mashed 12 oz. 3 cups

Directions

ADD 1 qt. of the hot water (or 2 cups of the hot water for trial recipe) to lemon gelatin mix; stir until completely dissolved. Stir in 12 oz. of the lemonade concentrate (or 6 oz. of the lemonade concentrate for trial recipe). Refrigerate 15 min. or until slightly thickened. Add 3 cups yogurt (or 1-1/2 cups yogurt for trial recipe); whisk until well blended. Pour into 2 (2-1/2-qt.) freezerproof bowls (or into 1 bowl for trial recipe). Freeze 2 hours or until firm.

SPREAD 1/3 cup jam over each lemon gelatin layer; return to freezer.

ADD remaining 1 qt. hot water (or remaining 2 cups hot water for trial recipe) to raspberry gelatin mix; stir until completely dissolved. Stir in remaining 12 oz. lemonade concentrate (or remaining 6 oz. lemonade concentrate for trial recipe). Refrigerate 15 min. or until slightly thickened. Add remaining 3 cups yogurt (or remaining 1-1/2 cups yogurt for trial recipe); whisk until well blended. Gently stir in raspberries. Pour over jam layers in bowls. Freeze at least 4 hours or overnight.

REMOVE each dessert from freezer about 10 min. before serving. Let stand at room temperature until slightly softened. Unmold dessert onto cutting board; cut into 20 wedges to serve.

Kraft Kitchens Tips

Serving Suggestion
Garnish each serving with a dollop of sugar-free whipped topping and fresh raspberry.
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