Orange Sherbet Cups with Blackberries

 

All right, I confess...this isn't much of a recipe. There's nothing complicated about it, but these tasty and fun little desserts will be refreshing. You might want to serve them as part of a Halloween dinner or with any other autumn meal. Or you could just have them all year long and not feel the least bit bad about it! These are low fat, but not dairy free because sherbet does use milk products. I cannot vouch for these being gluten-free, however, since ingredients for sherbet may be different according to whoever's manufactured it. Use the juice for immediate consumption or for baked goods!

Orange Sherbet Cups with Blackberries

2 navel oranges, sliced in half

1 pint orange sherbet, slightly softened

Blackberries

Scoop the flesh out of the orange halves or juice them, saving either the flesh or juice for another use. Cut off a very thin slice from the bottom of each shell so that they will sit flat and make it easier to fill (they won't rock around if you do this).

Spoon orange sherbet into the shells and gently press a few blackberries into the sherbet. You can wait until you are ready to serve to put the blackberries on top, but it's easier to arrange them when the sherbet is soft.

Put the shells in the freezer and let them firm up for at least an hour. 

Serve immediately right from the freezer.

Serves 4

Note:  You could make this recipe to serve 2 - simply buy a very large navel orange and scoop half a pint of orange sherbet into each half.