For a fun-looking dessert or a refreshing treat, I rely on limes. I cut the fruit in half and remove the pulp.—Patty Burk, Nanaimo, British Columbia
- 2 large limes
- 1/2 cup lime sherbet
- 1/2 cup vanilla ice cream
- Fresh mint, optional
- Cut limes in half lengthwise; scoop out pulp and save for another use. Fill each lime half with 2 tablespoons of sherbet and ice cream. Return to the freezer until serving. Garnish with mint if desired. Yield: 2 servings.
Originally published as Lime Sundaes in Cooking for 2
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