TROPICAL BANANA SPLIT
Servings/Yield: 8 servings
4 bananas, peeled and halved lengthwise and crosswise
1 pint each mango, raspberry and coconut sorbet (or other sorbet flavors of your choice)
2 cups fresh pineapple,cut into small dice
½ pint raspberries, optional
½ cup toasted, coarsely chopped pistachios
Set two pieces of banana on each dessert plate. Arrange a 1/4-cup scoop of each sorbet around the banana pieces. Scatter pineapple and raspberries around the plate and add a squirt of whipped cream.
Sprinkle with pistachios and serve immediately.
© Barbara Deitch 2020