CREDIT TO (TASTE OF HOME) AND RECIPE BY: Renae Moncur, Burley, Idaho
Total Time
Prep: 20 min. + freezing
Makes
8 servings
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 lime sherbet against the bottom and side 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.
Nutrition Facts:
1 piece: 205 calories, 4g fat (2g saturated fat), 8mg cholesterol, 60mg sodium, 43g carbohydrate (35g sugars, 0 fiber), 2g protein.