Comida Kraft
Recipe Box

Low-Fat Raspberry Summer Sensation

No referer *
Prep Time
15
min.
Total Time
3
hr.
25
min.
Servings

12 servings

What You Need

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Make It

Tap or click steps to mark as complete

  • Spoon sorbet into foil-lined 9x5-inch loaf pan; freeze 10 min.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet.
  • Freeze 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.

How to Soften Sorbet

Soften sorbet in microwave on MEDIUM (50%) for 10 to 15 sec. or until slightly softened.

Substitute

Prepare using your favorite flavor of sorbet.

Substitute

Prepare using COOL WHIP FREE Whipped Topping.

Servings

  • 12 servings

Healthy Living

  • Low fat
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Carbohydrate
  • 1/2 Fat

Nutrition Bonus

Help your friends and family eat right with this tasty low-fat dessert. As a bonus, the sorbet and fresh raspberries team up to provide vitamin C.

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 110
Total fat 2.5g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 115mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 13g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from If I could I would give this 10 stars! If I could I would give this 10 stars! Have made this 6 times, as shown because raspberries are in season, it is so refreshing on these hot days. As a weight watcher one desert will last me for days. But I learned my 23 year old son will eat a whole one by himself so I always make 2. The flavors blend well and I think the taste is fabulous. My nieghbor joined ww with me this week, so I gave her one to top of her dinners to inspire her that there are great tasting lowfat deserts for us too. Can't wait to hear from her. My husband is diabetic, so we all appreciate this desert more than I can say, we don't feel the usual punishment, that we can't have anything good. ha Thanx
Date published: 2005-08-27
Rated 4 out of 5 by from i made this recipe twice. i made this recipe twice. once per the directions and it was very nice. refreshing and cool. my family loved it and asked for it to be a regular dessert. the second time i went a little cooky with it and took little paper cups and put a bit of the sherbet in the bottom and then the cream, put them all on a cookie sheet and froze them. it didnt take nearly as long to freeze as the big one. just tear the cups to unmold and to clean up, just toss them out! ;) a very nice presentation with the individual ones.
Date published: 2006-08-13
Rated 2 out of 5 by from Although this was very easy to make I didn't think it was that good. Although this was very easy to make I didn't think it was that good. It was kind of plain, and if you let it set out before serving the top layer would melt. If I do make it again I will add some kind of crust to it to make it more interesting. I do like the idea of using different flavored sherbets and pudding to make different flavor combinations. One I would like to try: strawberry sorbet + cheesecake flavored pudding + a graham cracker crust. I would use an oreo crust on the raspberry flavor.
Date published: 2005-08-02
Rated 5 out of 5 by from This is very good, light and refreshing. This is very good, light and refreshing. I have also played around with the flavor combinations, like putting cheesecake pudding and strawberry sorbet together. Something my husband loves for me to make in the summer.
Date published: 2013-03-28
Rated 4 out of 5 by from I have made this dessert a few times, and when it comes to ease of making and light refreshing... I have made this dessert a few times, and when it comes to ease of making and light refreshing flavor I give it five stars. As mentioned in other reviews though its not a travelling dessert, and it melts quickly so don't pick this one to take to the potluck! Also the recipe actually works best when the cool whip is not fully thawed. I have tried adding fruit to my pudding mix but that flopped...walnuts however were a great addition. So over all I give this dessert a 4.
Date published: 2006-08-09
Rated 1 out of 5 by from Eating plain fresh raspberries is a more pleasant experience. Eating plain fresh raspberries is a more pleasant experience. The raspberry sorbet plus vanilla pudding was too sweet and didn't blend well with the fresh raspberries. I would prefer this with just the vanilla pudding mixed with cool whip and/or fat free vanilla yogurt. No sorbet needed. It did look very nice on the plate and that was what attracted me to try it in the first place. My family wasn't crazy about this one either. THank you for the good idea though.
Date published: 2010-05-07
Rated 5 out of 5 by from I made this recipe for a birthday cake, but instead of putting it in a loaf pan I put it in a 8"... I made this recipe for a birthday cake, but instead of putting it in a loaf pan I put it in a 8" round pan. I then made a angle food cake in a fluted bundt pan. When I was ready to serve, I sliced the angle food cake and placed it on the cake plate in a circle and then placed the frozen dessert on top. I then garnished with the raspberries. It looked like a flower. It tasted delicious and looked pretty. My family loved it.
Date published: 2009-07-08
Rated 4 out of 5 by from Unfortunately for this recipe we had already tried the oreo fudge ice cream cake and now all others... Unfortunately for this recipe we had already tried the oreo fudge ice cream cake and now all others seem inferior!!! However, this cake was very light and summery - it is for the sophisticated pallet. My spouse and I loved it, but my son (12) was disappointed and wanted chocolate - go figure. Next time, however, I may add raspberries to the cream as well as before serving as the fresh tart raspberries added a little zing.
Date published: 2009-09-02
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