Raspberry Sorbet with Sliced Kiwis
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Fresh kiwi slices and toasted coconut turns raspberry sorbet into a special and colorful dessert.
- 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.
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.
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).
Carbohydrate Servings: 2 1/2
Exchanges: 2 other carbohydrate, 1/2 fruit
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- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique