Ribbon Sherbet Bombe Recipe

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Ribbon Sherbet Bombe
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Ingredients
3
Count
Nutrition
166
Calories
Total time
930
Minutes
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Ingredients:

Directions:

  1. Chill 1.5 L or 6 cup metal mold.
  2. Soften sherbet slightly with a wooden spoon and press firmly in layers in mold.
  3. Do one layer at a time returning it to the freezer for at least 30 minutes or until firm, before packing the next layer on top.
  4. Cover the finished bombe with foil and freeze for at least 12 hours.
  5. To unmold dip in warm water and invert on to chilled plate.
  6. Cut into slices or wedges to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 166.43 Kcal (697 kJ)
Calories from fat 46.7 Kcal
% Daily Value*
Total Fat 5.19g 8%
Cholesterol 4.17mg 1%
Sodium 25mg 1%
Total Carbs 27.5g 9%
Sugars 24.17g 97%
Protein 1.67g 3%
Vitamin C 0.8mg 1%
Calcium 35mg 4%
Amount Per 100 g
Calories 79.93 Kcal (335 kJ)
Calories from fat 22.43 Kcal
% Daily Value*
Total Fat 2.49g 8%
Cholesterol 2mg 1%
Sodium 12.01mg 1%
Total Carbs 13.21g 9%
Sugars 11.61g 97%
Protein 0.8g 3%
Vitamin C 0.4mg 1%
Calcium 16.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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