Raspberry-Peach Dome

It looks really impressive, but all you need is store-bought pound cake, ice cream, jam, and gelato to make this dome cake, which is layered in a deep bowl, frozen overnight, and unmolded.

Prep time: 30 minutes plus freezing
Makes: 16 servings

What you need:
Cake Dome:

• 1 frozen pound cake loaf (10 3/4 to 12 ounces), thawed
• 2 tablespoons seedless red raspberry jam

Dome Filling:

• 2 pints raspberry gelato, softened
• 1 quart peach ice cream, softened

Fresh Raspberry for garnish.

How to make:

1. Prepare Cake Dome: With serrated knife, cut top crust from pound cake. Place cake on 1 long side; cut lengthwise into 3 equal slices. With small spatula, spread 1 tablespoon jam on cut side of 1 cake slice. Top with another cake slice and spread with remaining 1 tablespoon jam. Top with remaining cake slice. With knife, trim off remaining crusts along sides of cake. Slice jam-layered cake crosswise into 3/8-inch-thick slices.
2. Line deep 2 1/2-quart bowl with plastic wrap, leaving about a 2-inch overhang. Arrange cake rectangles along the bottom and up the side of bowl (slices will extend slightly above rim of bowl) to make a decorative design. If necessary, cut some rectangles into triangles to fill in any open areas, gently pushing cake pieces together to get a tight fit. With knife or kitchen shears, trim off overhanging ends of cake to create an even rim around bowl. (if you like, save trimmings to use as ice cream topping another day.) Place in freezer to firm cake dome slightly, about 20 minutes.
3. Prepare Dome filling: With back of spoon, working quickly, gently spread gelato over cake layer to an even thickness. Place bowl in freezer 20 minutes to firm gelato slightly.
4. Spoon peach ice cream into center of bowl; spread evenly. Cover bowl with plastic wrap and freeze overnight to ensure dome is frozen throughout. If not serving same day, wrap and freeze up to 2 weeks.
5. To serve, uncover bowl and invert onto platter. Wrap towel dampened with warm water around entire bowl for about 20 seconds to slightly soften dome. Remove bowl and plastic wrap. Let stand 10 to 15 minutes to soften for easier slicing. Garnish dome with raspberries.

Each serving: About 265 calories, 4 g protein, 39 g carbohydrate, 11 g total fat (6 g saturated), 0 g fiber, 75 mg cholesterol, 125 mg sodium.

Tropical Sorbet Loaf

A slice of this look like a summer sunset or pretty sand art made on a seaside boardwalk. The best part is, it's really easy; just scoop and freeze. Your kids can help.

Prep time: 20 minutes plus freezing
Makes: 16 servings

Ingredients:

• 1 pint raspberry or strawberry sorbet, softened
• 1 pint mango or passion fruit sorbet, softened
• 1 pint coconut sorbet, softened 
• Shaved coconut, fresh raspberries, and fresh mint leaves for garnish

How to make:

1. Spray 9" by 5" loaf pan with non-stick cooking spray. Line pan with plastic wrap.
2. Using 2-inch (1/4 cup) ice cream scoop, arrange 8 alternating scoops of sorbet (2 scoops of each sorbet) in layer in pan. Place plastic wrap on sorbet scoops and press mixture down to flatten and eliminate air pockets; remove plastic wrap. Repeat to make 2 more layers, alternating sorbets within each layer and from layer to layer, and making sure to press mixture down each time. Cover and freeze until firm, at least 6 hours.
3. To serve, uncover pan and invert onto platter. Wrap towels dampened with warm water on bottom and sides of pan for about 20 seconds to slightly soften sorbet. Remove pan and plastic wrap. Garnish loaf with coconut, raspberries, and mint.

Each serving: About 125 calories, 0 g protein, 26 g carbohydrate, 1 g total fat (1 g saturated), 1 g fiber, 0 mg cholesterol, 15 mg sodium.