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Valentine’s Day Sorbet

Sweetheart day is next week.  Typical gifts are large boxes of chocolates, dinner out or a bouquet of flowers.  The first two, while delicious, can be waist-prohibitive for some of us. Instead, cozy up at home for a simple Valentine dinner.  Start with a bowl of vegetable pasta and pesto toss (Vegetarian Nutrition) this sweet and simple dessert.  You and your sweetie will be locking gazes for the rest of the night.

Gourmet Sorbet

2 medium bananas, unpeeled and frozen

1/3 cup cranberries, frozen

¼ cup orange juice

¼ cup soy milk, unsweetened

2 Tbsp semi-sweet chocolate chips (optional)

¼ tsp Fresh ginger, grated

Directions

  1. Slice frozen bananas into approximately ½” pieces and place in food processor.
  2. Add cranberries, orange juice and soymilk.
  3. Process ingredients for about 15 seconds.
  4. Add chocolate chips and ginger; process until desired texture is achieved (about 15 seconds).
  5. Serve immediately. Enjoy!

Author’s Note:  This is a refreshing, natural alternative to high fat, high sugar ice creams and frozen desserts as well as an economical use of overripe bananas and other perishable fruit i.e. freeze them before they “perish” in sturdy freezer bags or containers. With frozen fruit on hand you can go from impulse to ingestion in less than 5 minutes! Originally inspired by a bumper crop of fresh figs (cranberries were used here as they seem to be always available and add a tart “kick”) this recipe also works very well with peaches, blueberries, strawberries, papaya or pineapple (and figs, of course) always keeping the bananas as the sweet, smoothly textured base. Chocolate soy milk and other types of juices may be substituted for variety. A time-saving suggestion is to create small bags of the fresh fruits needed for one recipe prior to freezing to obviate the need to hack apart frozen fruit masses.

Nutrition Analhysis (per 1/2 c. serving)

Calories: 78; Total Fat: 1 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 32 mg; Carbohydrates: 18 g; Fiber: 2 g; Sugar: 11 g; Protein: 2 g; Vitamin A: 1% DV; Vitamin C: 37% DV; Calcium: 1% DV; Iron: 0% DV

Submitted by: Renee Hoffinger, MHSE, RD
Yield: 4- ½ cup servings

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