The EatingWell Healthy in a Hurry Cookbook (2006)
Fresh kiwi slices and toasted coconut turns raspberry sorbet into a special and colorful dessert.
Active Time: 10 minutes |
Total Time: 10 minutes
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.
Per serving :
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
2 1/2 Carbohydrate Serving
Exchanges: 2 other carbohydrate, 1/2 fruit
Tips & Notes
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.