3 Layer Bundt Pan Sherbet Kiwi Strawberry And Mango Food

3-INGREDIENT BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly spray a 12-cup Bundt pan with the cooking spray, making sure to cover the entire inner surface.
• Whisk together the cake mix, ice cream and eggs in a large bowl until well combined, then pour into the prepared Bundt pan. Bake until a cake tester inserted in middle of cake ring comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a wire rack over the pan and invert the cake onto the rack. Cool completely.

LAYERED SHERBET DESSERT

Steps:

• Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

KIWI SORBET RECIPE BY TASTY

Steps:

• Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
• Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
• Scoop into a bowl.
• Enjoy!

3 LAYER BUNDT PAN SHERBET (KIWI, STRAWBERRY AND MANGO)

Steps:

• Blend fruit with 1/2 cup sugar and lemon juice.
• In the mixer beat egg whites gradually adding remaining 1/2 cup sugar until stiff peaks form. On the lowest speed add the blended fruit. Do not overmix. Freeze 4-6 hours or overnight. Place back in mixer and whip a few minutes on medium speed. Refreeze.
• For the bundt pan: Layer each flavor one at a time freezing between each layer.

MANGO SORBET

Steps:

• Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
• Place in an ice cream maker. Freeze thoroughly.

KIWI STRAWBERRY AND BLUEBERRY PAVLOVA

Steps:

• Best to make the meringue the night before.
• Preheat oven to 275F (135C). Line a baking sheet with parchment paper. Draw a 9 inch circle on paper. To make meringue, beat egg whites with salt until stiff peaks form. Gradually beat in superfine sugar, then continue to beat 5 minutes. Fold in cornstarch and vinegar. Using a metal spatula, spread meringue mixture evenly over circle on prepared baking sheet.
• Bake in oven 10 minutes. Lower heat to 225F (105C) and cook 45 minutes more. Turn off heat and leave meringue in oven to cool slowly 1 hour at least. I usually leave it in all night. Remove from oven and carefully transfer to a plate.
• Make sure your fruit is thawed at this point.
• To make filling, whip cream with sugar until thick. You can cut up 1 kiwi into the whipped cream if you like. I normally do, but make sure your kiwis are sweet before you do, otherwise you can ruin the whipped cream.
• Carefully spoon cream mixture over meringue, smoothing with a metal spatula. Decorate top with fruit. I slice the kiwis and line them all around the edge. Then I put the strawberries inside the kiwi line and in the very center I put the blueberries. Serve immediately cut in wedges.

KIWI, STRAWBERRY AND MANGO FIZZ

Steps:

• Using a food processor or blender, process the strawberries, kiwifruit and mango until smooth.
• Transfer to a serving jug or carafe and add the wine and stir to combine.
• Set aside for 2 to 3 minutes to allow the bubbles to subside.
• Evenly pour among champagne flutes and serve immediately.

KIWI, STRAWBERRY AND GRAPE JUICE.

Steps:

• Press alternate chunks of kiwi, strawberry and grapes through a juicer.
• Stir and drink immediately.
• Serving suggestion: Increase quantities of recipe, then serve with lemonade, ice and lemon chunks in a punch bowl.