Fresh kiwi slices and toasted coconut turns raspberry sorbet into a special and colorful dessert.

EatingWell Test Kitchen
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Ingredients

Directions

  • Peel and thinly slice the kiwis. Top each scoop of sorbet with kiwi slices and coconut.

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Tips

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 Facts

156 calories; 1.4 g total fat; 2 mg sodium. 36.2 g carbohydrates; 0.5 g protein; Full Nutrition