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