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Sherbet Watermelon Recipe

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I usually double this recipe do I can have one dessert on hand for family and friends who stop by unexpectedly in summer. Each refreshing wedge comes complete with chocolate chip "seeds".

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8 Servings
Prep: 20 min. + freezing

Ingredients

About 1 pint lime sherbet, slightly softened
About 1 pint pineapple sherbet, slightly softened
About 1-1/2 pints raspberry sherbet, slightly softened
1/4 cup miniature semisweet chocolate chips
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Directions

Line a 1-1/2-qt. round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours.
Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds. Yield: 8 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 205 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 60 mg sodium, 43 g carbohydrate, trace fiber, 2 g protein.

Sherbet Watermelon published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p208

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