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Sherbet and Melon

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Sherbet and Melon
  • Prep 15 min
  • Total 15 min
  • Servings 6
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Who wouldn't love this fresh fruit and sherbet combo?!
Updated Sep 20, 2005

Ingredients

  • 1 medium honeydew melon
  • 1 pint (2 cups) lemon sherbet
  • 1 1/2 cups fresh raspberries
  • 6 tablespoons melon-flavored liqueur or crème de menthe syrup

Steps

  • 1
    Cut melon lengthwise in half; remove seeds. Cut melon into 1/4-inch slices; cut away rind. Cut slices in half.
  • 2
    For each serving, arrange 5 half-slices melon in fan shape on serving plate. Place 1 scoop sherbet at base of slices. Sprinkle with 1/4 cup raspberries. Drizzle with 1 tablespoon liqueur.

Tips from the Betty Crocker Kitchens

  • tip 1
    Prepare melon slices ahead. Place on flat plate, cover and refrigerate until serving time.
  • tip 2
    Garnish each plate with a fresh mint sprig.

Nutrition

200 Calories, 1g Total Fat, 2g Protein, 45g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
10
Total Fat
1g
0%
Saturated Fat
1g
0%
Cholesterol
0mg
0%
Sodium
45mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
4g
0%
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
100%
100%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 3 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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