"This refreshing summer dessert was served at a baby shower I attended," writes Shirley Colvin of Tremonton, Utah. "It was so delicious I asked the hostess to share her secret. I couldn't believe it was made with only three ingredients, and was low-fat as a bonus."
- 1/2 gallon orange sherbet or flavor of your choice, softened
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 2 medium ripe bananas, mashed
- Place the sherbet in a large bowl; stir in raspberries and bananas. Freeze until firm. Yield: 18 servings.
Originally published as Sherbet Dessert in Quick Cooking May/June 1998, p23
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