Dessert

1. In a small bowl, combine the wafer crumbs, almonds and butter. Press into the bottom of an ungreased 9 inch springform pan.
2. Bake at 350 for 10–12 minutes or until lightly browned
3. Cool crust for 10 minute on a wire rack.
4. Arrange scoops of sorbet over crust, alternating flavours.
5. Cut through sorbet with a knife to swirl.
6. Cover and freeze overnight.
7. Remove from the freezer 10 minutes before serving and decorate with blueberries.

Be creative! Create a Tropical version replacing almonds with coconut and using a combination of Mango and Tropical Sorbets. Or try Raspberry and Pear Sorbet with a chocolate cookie crumb crust.

Find more information at www.motherhen.com.