RASPBERRY SHERBET WREATH

Raspberry Sherbet Wreath image

-Susan Brown, Northglenn, Colorado

Provided by Taste of Home

Time 45m

Yield 10-12 servings.

Number Of Ingredients 5

Ingredients

1/2 cup white baking chips
1/4 teaspoon shortening
10 to 12 small lemon leaves
3 pints raspberry sherbet or sorbet
1/2 cup fresh raspberries

Steps:

In a microwave, melt chips and shortening; stir until smooth. With a small new paint brush, brush white chocolate in a thin layer on the underside of each leaf. Refrigerate until set, about 10 minutes. Apply a second layer of white chocolate; chill for at least 15 minutes or overnight. Gently peel leaf from chocolate , For wreath, chill a 14-in. to 16-in. round serving platter in the freezer for at least 15 minutes. Working quickly, scoop 1-1/2-in. balls of sherbet and arrange in a ring on the platter. Make another ring of sherbet scoops inside the first ring. Arrange a third ring on top of the other rings. If sherbet begins to melt, return platter to the freezer for 5 minutes. Garnish with white chocolate leaves and raspberries.

Nutrition Facts : Calories 144 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.