There's no reason to say goodbye to sweet frozen treats on a hot summer day. It's just a matter of what we put in them and how much of each we eat. And THIS sorbet is one you can just about fill your pouch (or bypass, or DS, or balloon, or whatever) on. It's fast, it's sweet, it's tart, it's made of whole foods and, most of all, it's delicious!
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| Blueberry sorbet - my personal favorite! |
Ingredients:
Banana, frozen - 1 medium
Blueberries, frozen - 1.25 cups
Almond milk, unsweetened - 1/4 cup
Magnesium citrate powder - 1 scoop (optional, but shockingly delicious)
Unjury unflavored protein powder - 2 scoops (I typically leave this out, but have had so many requests for it that I've tried it with - definitely adds a creaminess. OR use whey instead of almond milk for similar nutritional results and a whole food bent).
Preparation:
Pop everything into the food processor. Process until smooth. Place the mixture in the freezer for 20-40 minutes until desired firmness is reached. Enjoy.
A quick notes on the magnesium citrate - if you've been stiff, having aches from exercise, or just want a little more ZING in your sorbet, this stuff is for you.
Nutrition (per 1/4 cup):
Calories: 63
Fat: 0 g
Carbs: 10 g
Protein: 5 g
Sodium: 17 mg
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