Bais Yaakov Cookbook, (Feldheim Publishers)
Pleasing to the eye and to the palette! A refreshing treat to brighten any occasion. Serve individually or as a center bowl and let everyone pick their favorite fruits and flavors. The following are suggested combinations but feel free to experiment and find which flavors appeal to you and your family.
2 pints fresh blueberries
2 pints fresh strawberries
2 mangoes, peeled and diced
3 scoops raspberry sorbet
3 scoops lemon sorbet
3 scoops vanilla ice cream
3 scoops non-dairy berry ice cream, such as Tofutti Wild Berry Ice Cream
Layer blueberries, strawberries and mangoes in a large glass bowl, like a trifle or salad bowl. Place scoops of sorbet and ice cream over fruit. Scatter the flavors so that each serving will have all flavors. Serve individual portions from the serving bowl.
Tip: An hour or two before serving, line a cookie sheet with parchment paper. Place scoops of sorbet and ice cream in a single layer onto the prepared sheet. Place in the freezer. About 10 minutes before serving, assemble fruit and sorbet in glass bowl. Serve.
Yield: 12 Servings
Recipes: Desserts, Fruit, Sorbet, Dairy or Parve, Kosher