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Nutrition Facts
Serving Size 337 g
(Approx. 2 Servings)
Amount Per Serving
Calories 740 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 380 mg 16%
Total Carbohydrate 140 g 47%
Dietary Fiber 5 g 20%
Sugars 131 g
Protein 2 g
Vitamin A 90% • Iron 4%
Vitamin C 60% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mango Sorbetto Tropical Trifle

Prep Time
30 minutes
Cook Time
N/A
Total Time
30 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

1/2 cup(s) brown sugar
1/4 Tsp allspice
1/4 Tsp salt
2 Tbsp olive oil
8 Oz Italian Cream Cake Slice, from bakery, cut into 1" pieces
1 Pt Italian Sorbetto by H-E-B Mango Non-Dairy Frozen Dessert, softened
2 fresh basil leaves
1/2 cup(s) raspberries
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Instructions

1
Combine brown sugar, allspice, and salt in a small bowl and set aside.
2
Spread 1 tablespoon olive oil on the inside of a clear, medium-sized glass or plastic bowl. Line bottom of bowl with cake pieces and up the sides if desired.
3
Spoon mango sorbetto into bowl, press into bottom and smooth the top. Spread brown sugar mixture over sorbetto and pat gently.
4
Place in freezer to set for 30 to 45 minutes.
5
Remove from freezer and invert bowl onto a serving dish. To help release trifle, rub outside of bowl with a towel warmed in the microwave for 30 seconds.
6
Place raspberries in center and around trifle. Tear basil leaves into small pieces and sprinkle around trifle. Drizzle plate and berries with remaining olive oil and serve.
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