Publisher Photo
Publisher Photo
Icy chunks of fruit add color and interest to this pretty pink alternative to ice cream. "My family and I love this dessert because it's not too sweet and it's so refreshing," explains Robyn Jessop of North Ogden, Utah.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 5 min. + freezing
MAKES:
16-20 servings
TOTAL TIME:
Prep: 5 min. + freezing

Ingredients

  • 4 pints pineapple or lemon sherbet, softened
  • 2 medium firm bananas, quartered lengthwise and thinly sliced
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1 cup blueberries

Directions

In a large bowl, combine all ingredients. Cover and freeze for up to 1 month. Yield: about 5 pints (16-20 servings).
Originally published as Fruity Sherbet in Quick Cooking November/December 2002, p49

Nutritional Facts

1/2 cup: 111 calories, 1g fat (1g saturated fat), 4mg cholesterol, 28mg sodium, 26g carbohydrate (20g sugars, 1g fiber), 1g protein.

  • 4 pints pineapple or lemon sherbet, softened
  • 2 medium firm bananas, quartered lengthwise and thinly sliced
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1 cup blueberries
  1. In a large bowl, combine all ingredients. Cover and freeze for up to 1 month. Yield: about 5 pints (16-20 servings).
Originally published as Fruity Sherbet in Quick Cooking November/December 2002, p49

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Reviews forFruity Sherbet

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MY REVIEW
Marskygirl User ID: 738993 120733
Reviewed Jun. 27, 2011

"My family enjoys this dessert often in the summer. Blackberries are a great substitution for blueberries in this. One word of caution on blueberries -- make sure they are thawed well before using if you have little ones. My baby choked on a frozen blueberry pretty badly recently."

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