Raspberry Sorbet with Sliced Kiwis
Fresh kiwi slices and toasted coconut turns raspberry sorbet into a special and colorful dessert.
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings
Active Time: 10 minutes
Total Time: 10 minutes
- 2 kiwis
- 4 1/2-cup scoops raspberry sorbet
- 2 tablespoons toasted coconut, (see Tip)
- Peel and thinly slice the kiwis. Top each scoop of sorbet with kiwi slices and coconut.
- Tip: To toast coconut, place in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.
Nutrition Per serving:
157 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 37 g carbohydrates; 1 g protein; 3 g fiber; 2 mg sodium; 131 mg potassium.
Nutrition Bonus: Vitamin C (63% daily value).
2 1/2 Carbohydrate Serving
Exchanges: 2 other carbohydrate, 1/2 fruit