Nutrition per serving may change if servings are adjusted.
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.
156 calories;1 g fat(1 g sat); 3 g fiber; 36 g carbohydrates; 1 g protein; 9 mcg folate; 0 mg cholesterol; 30 g sugars; 0 g added sugars; 30 IU vitamin A; 34 mg vitamin C; 12 mg calcium; 0 mg iron; 2 mg sodium; 121 mg potassium