2019-11-01 Diabetic Living Australia

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Luscious

fresh

fruit is

the ideal

base for

seasonal

desserts

Cook’s^

Tip

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6  people,^ sim

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berry^ mixtu

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2  months,^ re

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the^ freezer^ a

few^ minutes

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ly.

Berry fro-yo Easy kiwi sorbet

don’t overdo it or you will break

the seeds and muddy the flavour.

Pour mixture into an ice-cream

machine and churn until it is

almost frozen, then scrape it into a

freezer-proof container. Cover and

freeze sorbet until ready to serve.

COOK’S TIPS

• Keep sorbet in the freezer for
  up to 3 months.


• If you don’t have an ice-cream
  maker, pour mixture into a shallow
  container. Cover with foil and place
  in freezer for 4 hours or until almost
  set. Use a large metal spoon to
  break up sorbet. Quickly transfer
  to a food processor and process
  until smooth. Return to container.
  Place back in freezer for 4 hours
  or until frozen. Serve.

BERRY FRO-YO
PREP TIME: 5 MINS
(+ OVERNIGHT FREEZING)
SERVES 6 (AS A DESSERT)

4 ripe bananas, chopped
80g (1/2 cup) frozen berries
130g (1/2 cup) coconut yoghurt
60g (1/2 cup) granola, to serve

1 Put bananas in a freezer bag.
Expel any air. Place in freezer
overnight to freeze.
2 Place frozen bananas, berries
and 3 Tbsp coconut yoghurt in
a small food processor. Cover
and blend until smooth, scraping
down the side of the bowl when
needed. It may take a few minutes
before it comes together and
blends smoothly.
3 Scoop into bowls or glasses
and top with remaining coconut
yoghurt and granola.

EASY KIWI SORBET

PREP TIME: 15 MINS (+ 1 HOUR

STANDING AND FREEZING)

SERVES 8 (AS A DESSERT)

500g very ripe kiwifruit

50g caster sugar

Juice of 1 lime

200ml unsweetened

pineapple juice

200ml water

1 Peel and chop kiwifruit into

small pieces and mix with

caster sugar and lime juice in

a medium bowl. Set aside for

1 hour to melt sugar.

2 Tip mixture into a blender

with the pineapple juice and

water. Process in short bursts

until everything is just combined;