Mini Cherry-Vanilla Sherbet Sandwiches
The sherbet needs to be made 3 hours before assembling the sandwiches. The assembled sandwiches need to firm up in the freezer for at least 1 hour before serving.
Makes 24 servings
2 cups frozen, pitted sweet cherries
1⁄ cup whole milk
4
(may substitute unsweetened coconut or almond milk)
1 tablespoon honey
1⁄ 2
1⁄ 2
1⁄ 3 teaspoon vanilla extract cup sliced almonds
cup unsweetened shredded coconut
48 vanilla wafer cookies, such as Nilla wafers, or more as needed
Place the cherries, milk, honey and vanilla extract in a blender. Puree until mostly smooth and sherbetlike but with some chunks of cherry remaining. Because the mixture is intentionally very thick, you may need to stop and start the blender several times, stirring and pushing down with a rubber spatula in between bursts of blending. Transfer the mixture to a container, cover and freeze for 2 to 3 hours, stirring every hour or so, until firm.
Heat a medium skillet over medium-low to medium heat until warm. Add the almonds and toast, stirring frequently to prevent the nuts from burning, until golden brown and fragrant, 5 to 8 minutes. Remove from the heat and transfer the nuts to a cutting board to cool completely, then finely chop. (You should get 1⁄ cup finely
3 chopped almonds.) Transfer the almonds to a plate.
Line two medium rimmed dishes or shallow containers with wax paper and make sure there is room in the freezer to fit them. Place the coconut on another plate and set it next to the almonds.
Place the container of sherbet into a bowl of ice so it stays firm as you make the sandwiches. Scoop about a tablespoon of the sherbet onto the f lat side of a vanilla wafer cookie, then gently top with another cookie. Roll the sandwich in the coconut to coat the sherbet in the center, and place the sandwich on one of the lined trays. Continue until you have used up about half the sherbet (after about 12 sandwiches), then transfer the tray to the freezer. Repeat with the remaining sherbet, this time rolling the cookies in the almonds, then transfer to the freezer as well. Freeze until firm, for at least 1 hour, before serving.
Storage note: The sherbet sandwiches may be frozen in an airtight container for up to 2 weeks.
Per serving: 64 calories, 4 g total fat, 1 g saturated fat, 1 mg cholesterol, 31 mg sodium, 8 g carbohydrates, 1 g dietary fiber, 5 g sugars, 1 g protein