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Fruity Sherbet Dessert


Simple and refreshing, this dressed-up sherbet is a real treat in the heat of summer.

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Rate this recipe 4.6/5 (17 Votes)


  • 1/2 gallon pineapple sherbet, softened
  • 2 packages frozen unsweetened raspberries, partially thawed, 8 ounces
  • 2 medium firm bananas, diced
  • 1/2 teaspoon almond extract


Servings 20
Preparation time 10mins
Adapted from


Step 1

Place sherbet in a large bowl. Fold in remaining ingredients. Cover and freeze for at least 3 hours or until firm.

Yield: 2-1/2 quarts (20 servings).One serving (1/2 cup) equals 133 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 37 mg sodium, 30 g carbohydrate, 2 g fiber, 1 g protein.

Diabetic Exchanges: 2 fruit.

Originally published as Fruity Sherbet Dessert in Light & Tasty August/September 2001, p56


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