Raspberries Times Three

Serves 4

1 pint raspberry sorbet
1 pint frozen chocolate yogurt or ice cream
1 cup Silver Palate Raspberry Fudge Sauce
1 pint raspberries
1 ounce imported bittersweet chocolate, for garnish


Scoop the sorbet and yogurt into small balls. Divide them among 8 dessert plates. Drizzle the Silver Palate Raspberry Fudge Sauce
over the sorbet and yogurt, then spoon on the raspberries. Using a vegetable peeler or sharp knife, scrape the chocolate into fine pieces. Sprinkle on top of raspberries and serve at once.

Silver Palate Products used in this recipe: