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Pineapple Berry Freeze Recipe

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"I'm a chocoholic, but this fruity sherbet is so refreshing and tasty that even I prefer it on a hot summer day," relates Jan Ashworth from Santa Clara, Utah. " Another great thing about this recipe is its simplicity--nothing could be easier." TIP: Jan recommends tucking a few wafer creme cookies alongside each serving of the frosty dessert.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 10 servings

Ingredients

  • 1 package (12 ounces) frozen unsweetened raspberries
  • 2 quarts pineapple sherbet, slightly softened
  • 2 medium bananas, diced
  • 1/2 cup chopped pecans, toasted

Nutritional Facts

1 serving (1 cup) equals 241 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 55 mg sodium, 46 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Thaw raspberries on paper towels; set aside. In a large bowl, beat sherbet until smooth. Fold in bananas and pecans. Gently fold in raspberries. Serve immediately or spoon into a freezer container and freeze. Yield: about 2-1/2 quarts.
Originally published as Pineapple Berry Freeze in Quick Cooking July/August 2005, p24

Nutritional Facts

1 serving (1 cup) equals 241 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 55 mg sodium, 46 g carbohydrate, 2 g fiber, 3 g protein.

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