Ingredients for 6 people
2 balls of raspberry sorbet
2 balls of passion fruit sorbet
3/4 cup reduced-fat heavy cream
1 vanilla bean or 1 tsp vanilla extract
2 cups light yogurt
1 loaf pan
1 hand mixer
Step 1/4Place the strawberry and passion fruit sorbet balls lengthwise on plastic wrap. Roll the whole thing into a sausage roll using plastic wrap and place it in the freezer for 1 hour.
Step 2/4Cut all the fruit into thin slices, remove the skins if necessary and line the loaf pan with them. Add mint leaves in the middle of the fruit.
Step 3/4Whip the low-fat cream into a whipped cream and then add the vanilla cream and yogurt, stirring gently so as not to break the foam.
Step 4/4Fill the dish halfway with this mousse and place the frozen sorbet log on top. Cover with the remaining mousse and place in the freezer for 2 hours. Remove the ice cream cake from the freezer, cut into pieces and enjoy.