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Mosaic Fruit Sorbet

Diet.Chef's picture
Ingredients
  Mango sorbet 1 Pint, slightly softened
  Strawberries 2 Cup (32 tbs), hulled and left whole
  Ripe mango 1 , peeled and cut into 1/2 inch cubes to make 1 cup
  Kiwi fruit 2 , peeled and cut into 1/2 inch cubes to make 1 cup
  Flaked coconut 2 Tablespoon, chopped
  Honey 2 Tablespoon
  Raspberry sorbet 1 Pint, slightly softened
Directions

1. Line a 9 x 5-inch loaf pan with plastic wrap so the plastic wrap hangs over the sides of the pan. Spread the softened mango sorbet into the bottom of the pan and cover with plastic wrap. Freeze until firm, 2-3 hours.
2. Cut the bottom off each strawberry so it stands upright. Arrange the strawberries on top of the mango sorbet, spacing the berries about 1 1/2 inches apart. Combine the mango, kiwi fruit, coconut, and honey in a bowl. Spoon the fruit mixture on top of the strawberries. Spread the raspberry sorbet over the fruit, spreading the sorbet to the edges of the pan, and cover with plastic wrap. Freeze until firm, 2-3 hours or overnight.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Interest: 
Healthy

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1587 Calories from Fat 179

% Daily Value*

Total Fat 21 g33%

Saturated Fat 17.4 g86.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 22.5 mg0.9%

Total Carbohydrates 359 g119.5%

Dietary Fiber 27.8 g111.2%

Sugars 315.4 g

Protein 7 g13.1%

Vitamin A 250.7% Vitamin C 740.2%

Calcium 11.6% Iron 17.2%

*Based on a 2000 Calorie diet

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Mosaic Fruit Sorbet Recipe