Low Fat Ice Cream Cassata Slice
Indulge in a guilt-free treat with this Low Fat Ice Cream Cassata Slice, a vibrant dessert that’s as beautiful as it is delicious. This no-bake recipe combines layers of low-fat vanilla, chocolate, and strawberry ice creams with a medley of mixed dried fruits, chopped pistachios, and a hint of honey and orange zest for a fruity, nutty burst of flavor. Nestled between slices of delicate sponge cake, each layer adds depth and texture for a show-stopping presentation. Perfect for make-ahead gatherings, this cassata slice is easy to prepare and requires just 30 minutes of prep before freezing to perfection. Enjoy a healthier spin on a classic frozen dessert that’s packed with flavor and sure to delight every guest!
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Recipe Information
Ingredients
- 500 ml Low-fat vanilla ice cream
- 500 ml Low-fat chocolate ice cream
- 500 ml Low-fat strawberry ice cream
- 200 g Sponge cake
- 100 g Mixed dried fruits (e.g., chopped apricots, raisins, and cherries)
- 50 g Unsalted pistachios (roughly chopped)
- 2 tbsp Honey
- 1 tsp Orange zest
- 1 sheet Plastic wrap or parchment paper
Instructions
Line a rectangular loaf pan (approx. 8x4 inches) with plastic wrap or parchment paper, leaving some overhang for easy removal later.
Allow the low-fat vanilla, chocolate, and strawberry ice creams to soften slightly at room temperature for about 5–10 minutes.
In a small bowl, combine the mixed dried fruits, chopped pistachios, honey, and orange zest. Stir well to coat the fruits and nuts evenly.
Slice the sponge cake into thin, even layers (about 1 cm thick) to fit the loaf pan. Set aside.
Spread one-third of the vanilla ice cream at the base of the lined loaf pan, smoothing it into an even layer with a spatula.
Add a layer of the prepared fruit and nut mixture over the vanilla ice cream, ensuring an even distribution.
Spread one-third of the chocolate ice cream on top, smoothing it out evenly, followed by another layer of sponge cake slices.
Repeat the layers with the remaining ice creams, fruit mixture, and sponge cake until the pan is full. Finish with a layer of sponge cake on top.
Cover the top with the overhanging plastic wrap or parchment paper and press gently to ensure the layers are compact.
Place the pan in the freezer for at least 6 hours or overnight to set completely.
Once set, remove the cassata slice from the pan using the plastic wrap overhang. Transfer to a cutting board and carefully peel away the wrap.
Slice into portions with a warm knife (dip the knife in hot water and wipe dry between cuts) and serve immediately.
Nutrition Facts
Calories |
3401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 607.8 g | 221% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 447.4 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1994 mg | 153% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4007 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
