Pineapple Berry Freeze
"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 TimePrep/Total Time: 10 min.
Makesabout 2-1/2 quarts
- 1 package (12 ounces) frozen unsweetened raspberries
- 2 quarts pineapple sherbet, slightly softened
- 2 medium bananas, diced
- 1/2 cup chopped pecans, toasted
- 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.
Nutrition Facts1 cup: 241 calories, 7g fat (2g saturated fat), 7mg cholesterol, 55mg sodium, 46g carbohydrate (35g sugars, 2g fiber), 3g protein.
Originally published as Fruity Tuity Pineapple Freeze in Quick Cooking July/August 2005