Try this Rainbow Sherbet Mold recipe, or contribute your own.
Suggest a better descriptionCombine oats, sugar and butter, mixing until crumbly. Place in a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes, stirring occasionally. Firmly press onto bottom of a 7-1/2" spring form pan.* Chill. Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze until firm. Alternating colors, firmly press sherbet balls into crumb-lined pan. Freeze until firm. To unmold, loosen sides with spatula. Invert onto plate; cut in slices. *NOTE: If spring form pan isnt available, firmly press crumb mixture onto bottom and part-way up the sides of a 2-quart mixing bowl. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 140 | ||
Calories from Fat: 90 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 10.3mg | 3 % | |
Sodium 5.3mg | 0 % | |
Potassium 44.3mg | 1 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 11.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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