Blueberry-citrus Sorbet "Layer Cake"

This layered citrus and berry combination makes for an eye-catching dessert.

Recipe Details:

Servings 8
Prep Time: 15 min
Cook Time: 180 min

Ingredients

1 cup Naturipe® Farms blueberries, washed
1/2 cup finely chopped walnuts
1/4 cup plus 2 tablespoons blueberry preserves or jam, divided
1 pint orange sorbet, slightly softened
1 pint lemon or other citrus sorbet, slightly softened

Directions

Line the bottom and sides of an 8 x 4-inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly. In a small bowl, stir together walnuts and 1/4 cup of the blueberry preserves; set aside. Spoon orange sorbet into the lined pan, smoothing the top to make an even layer. Spread the reserved walnut-preserves mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top. Cover tightly with aluminum foil; freeze several hours or overnight. Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth; fold in fresh blueberries. Invert the cake onto a chilled serving plate. Remove the waxed paper and spoon about one-fourth of the blueberry mixture down the center of the cake. Cut the cake into 8 (1-inch) slices; transfer to chilled dessert plates and top each slice with a spoonful of the remaining fresh berry mixture, dividing evenly. Serve immediately.

Recipe courtesy of U.S. Highbush Blueberry Council.

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