Recipes
Frozen Fruit “Sorbet”
Chef Toni Sakaguchi suggests using fresh, ripe fruit for these recipes. The taste of the ripe fruit will be so sweet that you won’t miss the sugar in this creamy, light dessert.
Prep: 10 minutes
Makes: 4 (about 1⁄2-cup) servings
Ingredients:
2 medium bananas
1 cup sliced strawberries
2 tablespoons water
1 tablespoon lemon juice
Fresh strawberries (optional)
Instructions:
Peel bananas and cut into 1-inch pieces. Place banana slices and strawberries in a waxed-paper-lined 15×10×1-inch baking pan. Cover and freeze for 1-1⁄2 to 2 hours or until completely frozen. In a food processor combine frozen fruit, the water, and lemon juice. Cover and process until smooth. If desired, garnish with fresh strawberries.
Banana-Chocolate “Sorbet”: Peel 3 medium bananas and cut into 1-inch pieces. Place banana slices in a waxed-paper-lined 15×10×1-inch baking pan. Cover and freeze for 1-1⁄2 to 2 hours or until completely frozen. In a food processor combine frozen bananas, 2 tablespoons water, and 1 tablespoon bittersweet chocolate pieces. Cover and process until nearly smooth (will still have small bits of hard chocolate). If desired, garnish with fresh mint leaves.
Peach-Raspberry “Sorbet”: Place 2 cups peach slices and 1 cup raspberries in a waxed-paper-lined 15×10×1-inch baking pan. Cover with waxed paper and freeze about 45 minutes or until partially frozen. In a food processor combine fruit, 1 tablespoon honey, and 1 tablespoon lemon juice. Cover and process until smooth. If desired, garnish with fresh raspberries.
Hints:
Per serving: 65 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 17 g carbo., 2 g fiber, 1 g pro.
Exchanges: 1 Fruit
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