Low Fat Summer Sherbet Cake

July 7, 2015

This is my favorite summer dessert that my mom used to make for me as a kid. It is so light, refreshing, and so low in fat!

Low Fat Summer Sherbert Cake
Serves 20
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  1. 2 Boxes Angel Food Cake
  2. 3/4 Gallon Rainbow Sherbert
  3. For sauce-
  4. Bag of frozen raspberries (12 oz)
  5. 1/3 cup water
  6. 1/8 cup sugar
  7. tsp cornstarch
  1. Cook the Angel Food Cake according to the instructions on the box.
  2. Once the cake is done, let it cool, and pull the cake apart into tiny pieces.
  3. If you have a springform pan, I recommend using it. If not, any taller round cake pan will work.
  4. Lay the cake pieces down on the bottom of the pan, then take a spatula and layer about a 1/2 inch of sherbert.
  5. Repeat the process until the ingredients run out
  6. Top with the delicious raspberry sauce and enjoy! (keep the sauce refrigerated)
  7. For the sauce-
  8. buy bag of frozen raspberries, place in a sauce pan and reduce the raspberries until thick (cooking on higher heat for about 5 minutes. Then, strain the raspberries to get the seeds out. Place back into the sauce pan then take about 1/3 cup of water, 1/8 cup of sugar, and about a teaspoon of cornstarch to the raspberries to thicken it.
  1. Nutrition facts (serves 20)- 208 Calories • 1.5g Fat • 46g Carbs • .5g Dietary Fiber • 3.2g Protein
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If you like this, say thanks by sharing!
xo Keri

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  • Reply Sara Nuša July 7, 2015 at 3:21 pm

    This looks so yummy!


    • Reply Keri fay July 8, 2015 at 10:36 am

      thanks!! 🙂 xo

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