Tropical Ice Cream Sandwiches

Delicious combo of fruit, mango sorbet and cake.

Ingredients

• 16 slices pound cake
• 1 (16 ounce) container mango sorbet, softened
• 0.5 cup granular no-calorie sucralose sweetener (e.g., Splenda ®)
• 1 lime, juiced
• 1 (10 ounce) can coconut milk
• 1 pint blueberries
• 1 mango, cubed
• 1 pint strawberries, hulled and quartered
• 2 fresh peaches, sliced
• sweetened whipped cream
• 8 sprigs fresh mint for garnish

Steps

1. Make 8 sandwiches, using 2 slices of pound cake and 1/4 cup softened mango sorbet each. Wrap each sandwich tightly with plastic wrap, and freeze for 2 hours.
2. Dissolve sweetener in lime juice and coconut milk; toss with blueberries, mango, strawberries, and peach slices.
3. To serve, unwrap the sandwiches and place each onto a dessert plate. Top with a mound of fruit and garnish with whipped cream and a mint sprig.