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Strawberry Mango Ice Cream Torte

July 13, 2010

This recipe resembles the Betty Crocker version, but a lot better. The cake is made from scratch–without all the additives. And the ice cream? I used Ciao Bella sorbet. Ciao Bella was as close to the  fruit as I could find. With all natural fruits, organic evaporated cane juice, and a low calorie, no fat dessert it was the perfect addition to this recipe. I found it at Target and Whole Foods Market. And a special thank you to Whole Foods Market for donating all of the food for the segment!

Come join me this week and sample other great under 300 calorie desserts. Click here to find out class dates and times!

Ingredients (Cake):

1 stick (plus 1 tbsp) unsalted butter
1 cup sugar
2 1/4 cups cake flour
3/4 cup milk
5 egg whites, slightly beaten
1/2 tbsp pure vanilla extract
1/2 tbsp baking powder
3/4 tsp salt

Preheat oven to 350 degrees. Grease 1 9×13 inch pan. For a thinner cake, grease 2 9×13 inch pans. Cream together sugar and butter in a mixing bowl. (Approximately 2-3 minutes)

While the sugar and butter are creaming, in a small mixing bowl beat together egg whites, milk, and vanilla extract. In a larger bowl, mix together the baking powder, salt and cake flour. Once the sugar and butter have creamed, alternate adding 1/3 of the dry mixture with 1/3 of the wet mixture until entire cake batter mixture has been well incorporated together.

Divide mixture between the two pans (batter will be very thin if using two 9×13 inch pans) and cook at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the pans from the oven and allow cakes to cool completely before removing pans.

Ingredients (Center of cake)

1 pint (two cups) mango sorbet (I used Ciao Bella available at Whole Foods Market and Target)
1 pint (two cups) strawberry sorbet

To finish preparing the cake, cut into thirds evenly crosswise. Place the first cake top side down on a cake or torte plate. Spread the softened mango sorbet on top, than cover with the 2nd layer of cake, followed by the strawberry sorbet. Place the third piece of cake on top, than cover lightly and freeze for 2-4 hours or overnight.

Ingredients (Frosting)

1 1/2 cup whipping cream
1/2 cup powdered sugar
1 tsp grated lime peel
2 tbsp lime juice

Beat all frosting ingredients together in a bowl on high speed until stiff peaks begin to form. Frost the sides and the top of the cake with the frosting. Freeze approximately 1 hour, or until frosting is firm. Remove from freezer, garnish with strawberries, lime peels, lime pieces, or white chocolate dipped strawberries.

Makes 16 servings.

Diabetic Friendly Version: Substitute Splenda for the 1 cup of sugar the cake requires. I also use white whole wheat flour instead of the all purpose flour. You can also use sugar-free cool whip instead of the heavy whipping cream if desired.

Gluten Free: Substitute your own gluten free cake mix (Betty Crocker makes one) or this recipe for making one.

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