Serves: 10
Total Calories: 192

1 pint (2 cups) lime sherbet
1 pint lemon sorbet (2 cups)
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs (20 squares)
2 tablespoons sugar
1/4 cup margarine or butter, melted
1 tablespoon key lime juice
1/4 cup flaked coconut, toasted

1. Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.

2. In small bowl, combine graham cracker crumbs, sugar and margarine mix well. Press mixture in bottom of ungreased 9-inch springform pan. Freeze 15 minutes.

3. Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut press lightly. Freeze at least 4 hours or until firm.

4. To serve, let stand at room temperature for 15 minutes. Cut into wedges.

TIP: * To toast coconut, spread on cookie sheet bake at 350°F. for 7 to 8 minutes or until light golden brown, stirring occasionally.

Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 270 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 4 mg 1% * Sodium: 160 mg 7% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 1 g 3% * Sugars: 32 g * Protein: 4 g * Vitamin A: 6% * Vitamin C: 4% * Calcium: 10% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 2 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 Fat

Nutritional Facts:

Serves: 10
Total Calories: 192
Calories from Fat: 65

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