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Watermelon Bombe Dessert

 Watermelon Bombe Dessert
This sherbet dessert looks like actual watermelon slices—complete with "seeds"—when cut. It is fun to eat and refreshing, too.—Renae Moncur, Burley, Idaho
8 ServingsPrep: 20 min. + freezing

Ingredients

  • About 1 pint lime sherbet
  • About 1 pint pineapple sherbet
  • About 1-1/2 pints raspberry sherbet
  • 1/4 cup miniature semisweet chocolate chips

Directions

  • Line a 1-1/2-quart bowl with plastic wrap. Press slightly softened
  • lime sherbet against the bottom and sides of bowl. Freeze,
  • uncovered, until firm. Spread pineapple sherbet evenly over lime
  • sherbet layer. Freeze, uncovered, until firm. (Lime and pineapple
  • sherbet layers should be thin.) Pack raspberry sherbet in center of
  • sherbet-lined bowl. Smooth the top to resemble a cut watermelon.
  • Cover and freeze until firm, about 8 hours. Just before serving,
  • uncover bowl of molded sherbet. Place a serving plate on the bowl
  • and invert. Remove bowl and peel off plastic wrap. Cut the bombe
  • into wedges; press a few chocolate chips into the raspberry section
  • of each wedge to resemble watermelon seeds. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 205 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 60 mg sodium, 43 g carbohydrate, trace fiber, 2 g protein.