Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A smidgen of sugar brings out the berries' sweetness, but if they're very ripe, they may not need sweetening. Garnish each serving with fresh mint sprigs, if desired.

Jeanne Kelley
Recipe by Cooking Light June 2006

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Yield:
4 servings (serving size: 3/4 cup sorbet and about 3/4 cup strawberries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sorbet, combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

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  • To prepare strawberries, combine strawberries and 1 tablespoon sugar; let stand 10 minutes. Spoon berries into serving bowls, and top with sorbet.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

206 calories; calories from fat 6%; fat 1.4g; saturated fat 0.7g; mono fat 0.4g; poly fat 0.2g; protein 4.8g; carbohydrates 46.5g; fiber 2.3g; cholesterol 5mg; iron 0.6mg; sodium 155mg; calcium 161mg.
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