I got this recipe on epicurious.com. It looked promising and for the most part it was. The disaster, because there is always a disaster in my kitchen, was with the freezing times. It took a whole 24 hours before this cake was set up nicely in the freezer. But, it was worth the wait.
The picture doesn't look fabulous because it was taken yesterday before it had been frozen all 24 hours. I had a slice tonight and it looked better.
I used orange sherbet and no sugar added vanilla ice cream, but those were my only subs. Here's the nutrition info (from SparkRecipes recipe builder) that include those subs:
10 g fat
34 g carbs
1 g fiber
2 g protein