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.
- 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
- 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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