This is a new take on our favorite Lemon-Raspberry Sorbet Cake. I used white chocolate rather than dark (quite good), opted for fresh berries instead of frozen, and added frozen berries between the layers. As amazing as ever! And perfect for Fourth Of July 🙂

2 cups gingersnap cookie crumbs (I put cookies in large zip top bag, pound a bit, then “crumb” with a rolling pin)

3 tbsp unsalted butter, melted

2 pints lemon sorbet, softened

1 cup frozen mixed berries

2 pints strawberry sorbet, softened

3 cups fresh strawberries, halved

1-1/2 cups fresh blueberries

2-1 oz white chocolate baking squares (I used Baker’s brand)

1) Combine cookie crumbs and melted butter, stir well and press into bottom of 10″ springform pan; freeze 10-15 minutes until just firm

2) Spread softened lemon sorbet over crumb crust; scatter frozen berries on top and lightly press into sorbet; freeze 45 minutes

3) Spread softened strawberry sorbet over lemon sorbet; top with stripes of strawberries and blueberries

4) Melt white chocolate (1 microwave 30-45 seconds, spoon into a sandwich bag, and snip a small hole in a bottom corner of bag); squeeze melted chocolate over berries (a lattice pattern is lovely); freeze a minimum of 1 hour

5) To serve, remove pie from springform pan; allow to sit 5-10 minutes; slice and serve immediately

Servings: 8-12 (if you can contain yourself)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/06/12–the one that disappeared into a black hole (which is the reason WordPress and I met up).


We’re definitely moving toward cold weather food here in Tennessee, but that doesn’t mean we have to abstain from the occasional cool, crispy salad (served alongside a bowl of soup). Though chill rain was falling outside, this Strawberry-Feta-Pine Nut Salad hit the spot and my guys left the table full and happy. Give it a try!

Strawberry-Feta-Pine Nut Salad

8 cups chopped romaine lettuce

2 cups quartered strawberries, stems removed

1 Granny Smith apple, cored and sliced thin

4 oz block feta cheese, cut into triangles (about 1/4″ thick)

1/2 cup chopped pecans

2 green onions, sliced thin

2 tbsp pine nuts

1 tbsp chopped fresh parsley

Dressing (Ken’s Raspberry Walnut Vinaigrette is a good choice)

1) Divide romaine lettuce between four plates; top with strawberries, apple, feta cheese, pecans, green onions, pine nuts, and parsley; serve with dressing of your choice (Now wasn’t that easy?)

Servings: 4