1 cup chopped fresh fruit
1 pint (500 milliliters) cactus pear and raspberry sorbet
1 pint (500 ml) mango and passion fruit sorbet
1 pint (500 ml) carob molasses ice cream
Quick dark chocolate sauce
Chopped toasted pistachios, almonds or pecans, for garnish
Step 1 Put a spoonful of fresh fruit in each of eight dessert glasses. Layer small scoops of ice cream and sorbet, sauces and nuts in each glass, ending with the sauces and nuts. Serve immediately.
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