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Recipe: Strawberry Vanilla Jelly Roll Terrine edit

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Created by: Anonymous

edit Ingredients

4

individual "luncheon size" jelly roll cakes (7 oz.), each cut in 4 slices

1

pt. vanilla ice cream or frozen low fat vanilla yogurt, slightly softened

1

pt. strawberry ice cream or frozen low fat strawberry yogurt, slightly softened

For decoration: fresh raspberries

edit Preparation

Step 1

If you can't find individual "luncheon size" jelly roll cakes, try a larger jelly roll. Just cut off as many 1/2" thick slices as you need to line the pan. When using a glass loaf dish, be sure to thoroughly chill it in the freezer before assembling the terrine.

Step 2

1. Line a 9"x5"x3" loaf pan with foil, letting enough foil extend above sides of pan to cover top when filled.

Step 3

2. Arrange 8 slices jelly roll on bottom of pan. Line each long side with 4 more slices.

Step 4

3. Spoon vanilla ice cream into cake lined pan. Press into even layer with back of spoon. Top with layer of strawberry ice cream.

Step 5

4. Fold foil tightly over top of loaf. Freeze at least 5 hours or overnight.

Step 6

5. To serve, fold back foil. Loosen ends of loaf from pan with a thin knife. Holding foil, carefully lift loaf from pan. Invert on serving dish. Peel off foil. Surround with raspberries. Makes 8 servings.

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