4 individual "luncheon size" jelly roll cakes (7 oz.), each cut in 4 slices
1 pt. vanilla ice cream or frozen low fat vanilla yogurt, slightly softened
1 pt. strawberry ice cream or frozen low fat strawberry yogurt, slightly softened
For decoration: fresh raspberries

If you can't find individual "luncheon size" jelly roll cakes, try a larger jelly roll. Just cut off as many 1/2" thick slices as you need to line the pan. When using a glass loaf dish, be sure to thoroughly chill it in the freezer before assembling the terrine.

1. Line a 9"x5"x3" loaf pan with foil, letting enough foil extend above sides of pan to cover top when filled.

2. Arrange 8 slices jelly roll on bottom of pan. Line each long side with 4 more slices.

3. Spoon vanilla ice cream into cake lined pan. Press into even layer with back of spoon. Top with layer of strawberry ice cream.

4. Fold foil tightly over top of loaf. Freeze at least 5 hours or overnight.

5. To serve, fold back foil. Loosen ends of loaf from pan with a thin knife. Holding foil, carefully lift loaf from pan. Invert on serving dish. Peel off foil. Surround with raspberries. Makes 8 servings.