mixed-berry-torte-192.json

{
    "directions": [
        "Trim ladyfingers to fit sides and bottom of 9-inch springform pan. Brush cut sides of ladyfingers with half of liqueur. Fit ladyfingers in bottom and up sides of pan. Layer lemon sorbet, lime sorbet, and frozen yogurt in pan. Smooth top and freeze 4 hours or overnight.",
        "Place all berries in large bowl. Add remaining liqueur and toss to coat. Pile berries on top of torte. Release and remove pan sides. Transfer to platter. Garnish with mint and serve."
    ],
    "ingredients": [
        "2 3-ounce packages soft ladyfingers, split",
        "6 tablespoons raspberry liqueur or juice",
        "1 pint lemon sorbet, softened",
        "1 pint lime sorbet, softened",
        "1 pint mixed berry nonfat frozen yogurt, softened",
        "2 1/2-pint basket raspberries",
        "1 1-pint basket blueberries",
        "1 1/2-pint basket boysenberries or blackberries",
        "Fresh mint sprigs"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cake",
        "Berry",
        "Citrus",
        "Dairy",
        "Dessert",
        "Freeze/Chill",
        "Low Fat",
        "Summer"
    ],
    "title": "Mixed Berry Torte",
    "url": "http://www.epicurious.com/recipes/food/views/mixed-berry-torte-192"
}