Fruity Sherbet Recipe
- 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).
1 serving (1/2 cup) equals 111 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 28 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.
Reviews for Fruity Sherbet
"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."