Fruity Sherbet Dessert
Simple and refreshing, this dressed-up sherbet is a real treat in the heat of summer.
- 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
Preparation time 10mins
Adapted from tasteofhome.com
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