I usually double this recipe so I can have one dessert on hand for family and friends who stop by unexpectedly in summer. Each refreshing wedge comes complete with chocolate chip "seeds".
Sherbet Watermelon
Sherbet Watermelon
Prep Time
20 min
Yield
8 servings
Ingredients
- About 1 pint lime sherbet, slightly softened
- About 1 pint pineapple sherbet, slightly softened
- About 1-1/2 pints raspberry sherbet, slightly softened
- 1/4 cup miniature semisweet chocolate chips
Directions
- Line a 1-1/2-qt. round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours.
- Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds.
Nutrition Facts
1/2 cup: 205 calories, 4g fat (2g saturated fat), 8mg cholesterol, 60mg sodium, 43g carbohydrate (35g sugars, 0 fiber), 2g protein.
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