Blueberry and Citrus Sorbet "Layer Cake"

BLUEBERRLY AND CITRUS SORBET "LAYER CAKE"

½ cup finely chopped walnuts
¼ cup plus 2 tbsp blueberry preserves or jam
1 pint range sorbet, slightly softened
1 pint lemon or other citrus sorbet
1 cup fresh blueberries

Line bottom and sides of 8 x 4 loaf pan with double layer of wax paper folding
paper to fit smoothly.

In small bowl, stir together walnuts and ¼ cup of blueberry preserves, set aside.

Spoon orange sorbet into lined pan, smoothing top to make an even layer.

Spread reserved walnut-preserves mixture evenly over orange sorbet. Spoon
lemon sorbet evenly over preserves; smooth the top. Cover tightly with
aluminum foil. Freeze several hours or overnight.

Just before serving in a medium bowl stir remaining preserves until smooth;
fold in fresh blueberries. Invert cake onto chilled serving platter.
Remove pan and wax paper; spoon about ¼ of blueberry mixture down the
center of the cake.

Cut into thick 8 slices. Serve on chilled individual dessert plates; top each
with spoonful of remaining blueberry mixture. Serve immediately.

8 servings