TROPICAL BANANA SPLIT

Servings/Yield: 8 servings

Ingredients

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

Method

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