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Raspberry Sherbet Wreath

 Raspberry Sherbet Wreath
—Susan Brown, Northglenn, Colorado
10-12 ServingsPrep: 45 min. + freezing

Ingredients

  • 1/2 cup white baking chips
  • 1/4 teaspoon shortening
  • 10 to 12 small lemon leaves
  • 3 pints raspberry sherbet or sorbet
  • 1/2 cup fresh raspberries

Directions

  • In a microwave, melt chips and shortening; stir until smooth. With a
  • small new paint brush, brush white chocolate in a thin layer on the
  • underside of each leaf. Refrigerate until set, about 10 minutes.
  • Apply a second layer of white chocolate; chill for at least 15
  • minutes or overnight. Gently peel leaf from chocolate
  • For wreath, chill a 14-in. to 16-in. round serving platter in the
  • freezer for at least 15 minutes. Working quickly, scoop 1-1/2-in.
  • balls of sherbet and arrange in a ring on the platter. Make another
  • ring of sherbet scoops inside the first ring. Arrange a third ring
  • on top of the other rings. If sherbet begins to melt, return platter
  • to the freezer for 5 minutes. Garnish with white chocolate leaves
  • and raspberries. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 cup) equals 144 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 40 mg sodium, 27 g carbohydrate, trace fiber, 1 g protein.