Tropical Ice Cream Sandwiches - cooking recipe

Ingredients

16 slices pound cake
1 (16 ounce) container mango sorbet, softened
1/2 cup granular no-calorie sucralose sweetener (e.g., Splenda (R))
1 lime, juiced
1 (10 ounce) can coconut milk
1 pint blueberries
1 mango, cubed
1 pint strawberries, hulled and quartered
2 fresh peaches, sliced
sweetened whipped cream
8 sprigs fresh mint for garnish

Preparation

Make 8 sandwiches, using 2 slices of pound cake and 1/4 cup softened mango sorbet each. Wrap each sandwich tightly with plastic wrap, and freeze for 2 hours.
Dissolve sweetener in lime juice and coconut milk; toss with blueberries, mango, strawberries, and peach slices.
To serve, unwrap the sandwiches and place each onto a dessert plate. Top with a mound of fruit and garnish with whipped cream and a mint sprig.