Sherbet Dessert Recipe
Sherbet Dessert Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 1/2 gallon orange sherbet or flavor of your choice, softened
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 medium ripe bananas, mashed

Directions

Place the sherbet in a large bowl; stir in raspberries and bananas. Freeze until firm. Yield: 18 servings.
Editor's Note: Rainbow sherbet is not recommended for this recipe.
Editor's Note: Rainbow sherbet is not recommended for this recipe.
Originally published as Sherbet Dessert in Quick Cooking May/June 1998, p23

Nutritional Facts

1/2 cup: 150 calories, 2g fat (0 saturated fat), 4mg cholesterol, 40mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

  • 1/2 gallon orange sherbet or flavor of your choice, softened
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 medium ripe bananas, mashed
  1. Place the sherbet in a large bowl; stir in raspberries and bananas. Freeze until firm. Yield: 18 servings.
Editor's Note: Rainbow sherbet is not recommended for this recipe.
Editor's Note: Rainbow sherbet is not recommended for this recipe.
Originally published as Sherbet Dessert in Quick Cooking May/June 1998, p23

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MY REVIEW
PBlackstock User ID: 1067612 22317
Reviewed Sep. 19, 2009

"I searched for low-carb dessert recipes and this was in the search results. According to the diabetic classes I'm attending, 34 g of carbs per serving is not very low-carb."

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