Tri-Colored Sherbet

Tri-Colored Sherbet

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From: Diabetic Living Magazine

This easy recipe lets you serve a sophisticated trio of white chocolate, blackberry, and raspberry-rhubarb sherbets all at once. For the best flavor, use a premium white chocolate for the white chocolate sherbet.

Ingredients 18 servings

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Original recipe yields 18 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 1 (12 ounce) can evaporated fat-free milk
  • ¾ cup fresh or frozen sliced unsweetened rhubarb (see Tip)
  • ¾ cup fresh raspberries
  • 1½ cups fresh blackberries
  • 1 (16 ounce) carton light sour cream
  • 6 ounces white chocolate (with cocoa butter), chopped
  • 1 (8 ounce) package reduced-fat cream cheese (Neufchatel), cubed
  • 1 cup fat-free milk

Preparation

  • Prep

  • Ready In

  1. In a medium saucepan, combine sugar and unflavored gelatin. Stir in evaporated milk. Cook and stir until sugar and gelatin dissolve. Remove from heat.
  2. Place rhubarb and raspberries in a large bowl. Place blackberries in another large bowl. Divide hot sugar mixture between the two bowls of fruit. Let stand for 5 minutes. Using potato masher, mash fruit in each bowl. Spoon half of the sour cream into fruit in each bowl; stir until well mixed. Pour fruit mixtures into two separate 2-quart square baking dishes or 2-quart shallow freezer containers. Cover and freeze about 5 hours or until mixtures are firm but not totally frozen, stirring occasionally so mixtures freeze evenly.
  3. Meanwhile, in the same medium saucepan, heat white chocolate over low heat until melted and smooth, stirring frequently. Gradually add cream cheese, stirring until well mixed. Gradually stir in milk until smooth. Pour mixture into another 2-quart square baking dish or 2-quart shallow freezer container. Cover and freeze for 3 to 4 hours or until firm but not totally frozen, stirring occasionally so mixture freezes evenly.
  4. For each frozen mixture, break up mixture and transfer to a large food processor or large chilled bowl. Cover and process until smooth but not melted. Or if using the large bowl, beat with an electric mixer on medium speed until smooth and fluffy but not melted. Spread mixtures back into the 2-quart baking dishes or freezer containers, keeping mixtures separate. Cover and freeze for 2 to 3 hours or until mixtures are frozen. Let stand at room temperature for 20 minutes before serving. Using a tiny scoop, place a scoop of each frozen mixture into dessert dishes.
  • Tip: If using frozen rhubarb, measure while frozen. Thaw; do not drain.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 197 calories; 9 g fat(5 g sat); 1 g fiber; 24 g carbohydrates; 6 g protein; 12 mcg folate; 21 mg cholesterol; 21 g sugars; 323 IU vitamin A; 5 mg vitamin C; 146 mg calcium; 0 mg iron; 101 mg sodium; 229 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ other carbohydrate

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