Orange Raspberry Ice Cream Dessert

Kitchen Tested
  • Yield 12 servings

A refreshing low-fat summer dessert.


2 (3-ounce) packages lady fingers, split
2 quarts fat-free vanilla frozen yogurt, or ice cream, softened, divided
1 (6-ounce) can frozen orange juice
1 (12-ounce) package frozen raspberries
1 (11-ounce) can mandarin oranges, drained
1 (8-ounce) can crushed pineapple, drained
1 tablespoon frozen lemonade concentrate
1 teaspoon almond extract


  1. Line bottom and sides of a 9-inch springform fan with ladyfingers. In a bowl, mix 1 quart softened ice cream with orange juice. Pour into pan and freeze until firm.
  2. Place raspberries, oranges, pineapple and lemonade in a food processor or blender, blending until smooth. Spoon over firm orange layer and refreeze.
  3. Add almond extract to remaining ice cream and spoon over raspberry layer. Freeze several hours or overnight.



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