Peach Melba Sorbet 'n' Cream Pie

Preparation:  35 min. Cooking: 0 min. Total: 35 min.
Recipe photo
  • 2 Cup raspberry sorbet , or sherbet
  • 1 9 inch vanilla cookie crumb crust
  • 1 Quart vanilla ice cream
  • 1 Cup peach preserves , chilled
  • 2 Cup orange sorbet , or sherbet
  • 1 Cup whipped cream
  • 2 Cup raspberries
Place raspberry sorbet in refrigerator 20 minutes to soften slightly. Spoon sorbet evenly over bottom of cookie crust. Freeze about 1 hour, until firm. Place vanilla ice cream in refrigerator 20 minutes, to soften slightly. Quickly combine ice cream with preserves in a bowl, just to blend. Quickly spread over top of filling in pie shell, mounding slightly in center. Freeze 1 hour, until firm. Place orange sorbet in refrigerator 20 minutes to soften slightly. Quickly spread on top of peach layer. Cover loosely and freeze 4 hours or overnight until firm. One hour before serving, uncover pie and decorate top with whipped cream. Freeze 30 minutes, or until cream is firm. Serve pie with a few raspberries on the side.
Calories
520 Cal
Fat
17 g
Carbs
91 g
Protein
4.3 g
Fiber
2.9 g
Sugar
69 g
Cholesterol
43 mg
Sodium
210 mg


Nutrients

Fiber     2.9 g
Fat     17 g
Sugar     69 g
Carbs     91 g
Protein     4.3 g
Calories     520 Cal

Fats

Fat, Poly     2.8 g
Fat, Mono     5.9 g
Fat, Sat     7.2 g
Fat, Trans     0 g
Fat, Percent     29 %

Vitamins

Vitamin, K     10 mcg     8.5 %
Vitamin, A     600 IU     20 %
Vitamin, B12     0.3 mcg     12 %
Niacin     0.8 mg     4.7 %
Riboflavin     0.3 mg     20 %
Vitamin, C     13 mg     14 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     4.5 %
Vitamin, E     1.2 mg     8.2 %
Panto, Acid     0.6 mg     12 %
Choline     35 mg     6.4 %
Thiamin     0.1 mg     7.4 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     110 mg     16 %
Magnesium     22 mg     5.1 %
Copper     0.1 mcg     12 %
Fluoride     18 mcg     450 %
Zinc     0.7 mg     6.4 %
Cholesterol     43 mg     0.2 %
Sodium     210 mg     14 %
Selenium     3.9 mcg     7.2 %
Manganese     0.3 mg     4.1 %
Potassium     240 mg     5.1 %
Iron     1 mg     12 %