Sunny Sherbet Cups Recipe

Sunny Sherbet Cups Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

The sky's the limit with this delicious dessert! Substitute raspberry, pineapple or orange sherbet or replace the mandarin oranges with pineapple tidbits or fresh raspberries. Whipped cream and toasted nuts make tasty toppings.

This recipe is:

Quick

[X]

Rate Sunny Sherbet Cups Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sunny Sherbet Cups Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

1 teaspoon cornstarch
1/4 cup orange or pineapple juice
1/2 teaspoon vanilla extract
1 can (15 ounces) mandarin oranges, drained
3 to 4 cups lemon sherbet

Directions

In a small saucepan, combine cornstarch and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vanilla; cool for 5 minutes. Gently stir in the oranges. Scoop sherbet into individual dishes; top with orange sauce. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 229 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 58 mg sodium, 53 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Sunny Sherbet Cups in Taste of Home Meals in Minutes Calendar Annual 2002, p7