Fruit Medley With Sherbet
|Lemon leaves/Ferns||1⁄4 Cup (4 tbs)|
|Canned mango slices||20 Ounce, drained (1 can)|
|Canned pineapple spears||15 1⁄4 Ounce, drained (reserve syrup) (1 can)|
|Honeydew melon||1⁄4 , pared and sliced|
|Cantaloupe||1⁄4 , pared and sliced|
|Lime sherbet||1 Quart|
Arrange lemon leaves on large tray, leaving space on tray for bowl of sherbet.
Arrange mangoes, pineapple spears and melon slices on tray.
Place unpeeled bananas on tray; cut each banana lengthwise just through peel.
Open peel slightly and diagonally slice banana.
Brush slices with reserved pineapple syrup.
Cut pear lengthwise into 8 sections; dip into reserved pineapple syrup and place on tray.
Serve with sherbet balls.
Serving size: Complete recipe
Calories 2585 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 4.9 g24.7%
Trans Fat 0 g
Cholesterol 41.7 mg13.9%
Sodium 621.4 mg25.9%
Total Carbohydrates 616 g205.4%
Dietary Fiber 32.6 g130.4%
Sugars 479.7 g
Protein 26 g53%
Vitamin A 265.1% Vitamin C 526.8%
Calcium 9% Iron 125.6%
*Based on a 2000 Calorie diet