Ingredients
2 pints vanilla frozen yogurt
1 pint orange sorbet
Pistachios, for garnish (optional)
Preparation
Line an 8-by-4-inch loaf pan with two layers of plastic wrap, leaving a generous overhang.
In separate bowls, soften vanilla frozen yogurt and orange sorbet (see Cook’s Note); spread layers evenly in pan, beginning and ending with yogurt. Freeze until firm, at least 6 hours or up to overnight.
Invert terrine onto a serving platter; remove plastic. Smooth sides with a metal spatula, if desired. Cover loosely with plastic; freeze until ready to serve (up to 3 days). Garnish top with pistachios, if desired.
